Sushi with a Norwegian twist, which involves using porcini mushrooms and beer vinegar instead of soy sauce.
Makes 16 pieces
Start by making the sauce.
Put the porcini mushrooms and water in a saucepan and boil until half the water has evaporated. Remove the remaining pieces of porcini mushrooms and add the beer vinegar (if you are able to obtain it) or balsamic vinegar. Add salt to taste and cool while you make the sushi.
Mix the rice and barley grains in a bowl. Take a lump of rice/barley, slightly smaller than a table tennis ball, and shape it into an oblong-shaped rissole with your hands Cut the salmon into thin slices, approx. 0.2 in thick, and lay them over the rice and barley rissoles.
Paint the salmon with the porcini sauce. Sprinkle a tiny bit of celery salt and some freshly grated horseradish over the rissoles and serve immediately.