New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Salmon sushi with barley grains, rice and porcini soy sauce
  • img
  • You are here: New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Salmon sushi with barley grains, rice and porcini soy sauce
  • Salmon sushi with barley grains, rice and porcini soy sauce
    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading ... Loading ...
    By Andreas Viestad

    Salmon sushi with barley grains, rice and porcini soy sauce

    Share
    Print Friendly

    Sushi with a Norwegian twist, which involves using porcini mushrooms and beer vinegar instead of soy sauce.

    Makes 16 pieces

    PREPARATION:

    • 1

      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.

    • 2

      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.

    • 3

      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.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S09 E06 Fire in the Belly. Bookmark the permalink.
  • Comments

  • Related articles

  • Sushi with a Norwegian twist, which involves using porcini mushrooms and beer vinegar instead of soy sauce.

    Makes 16 pieces

    PREPARATION:

    • 1

      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.

    • 2

      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.

    • 3

      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.

  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes