Nigiri sushi of marinated anchovy

Set aside the whole boquerones open in "butterfly" shapes, unseparated, after drying on kitchen paper.
Beautify.
For the rice, use the short-grain Japanese variety. Wash thoroughly and leave to drain for an hour. Place the grains with nearly twice the quantity of water in a small saucepan. Cover and heat. Bring to boil and turn the heat down. Simmer for another 5 minutes. Turn the heat down further and continue to cook for a further 15 minutes. Remove from the stove and leave to rest for another 15 minutes covered with a cloth.

We present a small portion of rice on which we place the marinated anchovy Corpa Chef, and end with a belt of nori seaweed