Ingredients
100g Helsekorn hull-less barley, cooked
3 tablespoons sushi su (or rice vinegar mixed with a little sugar)
500g salmon (high quality, preferably sushi-grade)
100ml soy sauce
2 tablespoons ponzu sauce
2 avocados
2 mangoes
3 spring onions
Wasabi mayonnaise
Chili mayonnaise
Instructions
- Cut the fish into even, chunky cubes.
- In a large bowl, mix the ponzu sauce and soy sauce, then add the fish. Cover with a lid or plastic wrap and let marinate for at least 20 minutes.
- Bring water to a boil in a pot and add the barley groats (allow about 25g per person). Boil for 18–20 minutes. Cool until the barley is lukewarm or colder.
- About 5 minutes before serving, dice the avocados and mangoes, and slice the spring onions thinly. You may also add some red onion if you like.
- Prepare suitable serving bowls. Place the barley at the bottom of each bowl. Take the fish out of the refrigerator and gently mix with avocado, mango, and spring onion. Divide the mixture among the four bowls.
- Finish with a little wasabi and chili mayonnaise on top, and sprinkle with sesame seeds.
Want to add the finishing touch? Decorate with some seaweed salad, grated cucumber, or strips of pickled red onion.