Fresh anchovy gunkan with Osetra fine caviar

Preparation

1. Start by cooking the sushi rice following the traditional method. Rinse it under running water until the’water is clear, then cook it over low heat until soft and slightly sticky.
2. Melt the cooked rice with a mixture of rice vinegar, sugar and salt, letting it cool to room temperature.
3. Take a small amount of rice and shape it into an oval shape with slightly damp hands to prevent sticking.
4. Dispose a fresh anchovy fillet around the rice, creating a band that encloses the base, like the typical Gunkan sushi shape.
5. Add a very thin slice of Tropea onion on top of the anchovy, being careful not to completely cover the rice.
6. Squeeze a few drops of fresh lemon juice over the onion to add a hint of freshness and, finally, top with Osetra fine caviar.