White Anchovy Sushi

45 mins.



Sushi Rice
1 Dl. Rice Vinegar
50 gr. White Sugar
1 Nori Seaweed
2 Asparagus Spears
2 Piquillo Peppers
1 Tin of White Anchovies


Boil the sushi rice using equal amounts of rice and water. Once boiled, mix the vinegar and sugar together and add it to the rice, then leave to cool. Stretch out the seaweed, add the rice then in the middle place the asparagus and piquillo pepper in layers, and the anchovies. Roll it the other way around. Sprinkle the sesame on top of the roll and cut it into 8 slices.