Barley sushi

By: Raffaella Smith

Cook barley in advance and refrigerate.
Place sushi sheet shiny side down on gladwrap.
Spread the cold barley like you would rice over the sushi sheet leaving 3-4 cm on one side.
On the opposite side place your filling of cucumber, ham, avo, kimchi and squeeze mayo.
Wet along the long edge of the sushi sheet with no filling on it.
Grabbing the gladwrap carefully roll the filling side of the sushi away from you.
Wrap the sushi and ends and refrigerate for at least 30 minutes.
Place chilled sushi on a plate and unwrap. Then slice into preferred thickness.
Pour some soya sauce into a small bowl/dish.
Dip sushi into sauce before eating.