Preparation time: 30 minutes
- 1 Anchovy fillet 50 g. tin
- 100 g. sushi rice
- 100 ml. water
- 10 g. rice vinegar
- 10 ml. white wine
Rinse sushi rice under cold running water until it is clean. Put the rice in a pot with100 ml. of water, a little salt, cover it with the lid and bring it to boil; lower heat down and let it simmer for 8 minutes.
Put the rice in a bowl, add rice vinegar, wine and then mix it all together; cover with a plastic wrap and place it the fridge to cool.
When it is cold, make some “nigiri” with hands and put anchovy fillet on top. Serve it on a black dish.