Ingredients

• 2 cups, Arborio rice - rinsed
  
• 2 1/4 cups, water
  
• 1/4 cup, il Fustino Pomegranate Vinegar
  
• 1 teaspoon, kosher salt
  
• 1 red bell pepper - roasted and sliced
  
• 1 bunch, scallions
  
• 6 anchovy fillets
  
• 6 large, basil leaves
  
• 1 bunch, chives - finely chopped
  
• 2 tablespoons, il Fustino 25-year-old Balsamic Vinegar
  

Method

1. Rinse Arborio rice under running water until water runs clear.
   
2. Place in a heavy bottomed sauce pan and add water. Bring to a boil and reduce heat to simmer. Cover. Cook 10 minutes.
   
3. Turn off heat from rice and let rest for 10 minutes.
   
4. Prepare vinegar mixture. In small saucepan add vinegar and salt bring to a boil and turn off heat, stirring.
   
5. On a cookie sheet spread out rice and pour on an bit of the vinegar. Spread out with a non-stick spatula or your hands moistened in water. Add more vinegar and toss. Spread out some more and allow to cool.
   
6. Using a sushi rolling mat covered with plastic wrap, lay proscuitto slices on mat to cover, overlapping pieces by 1/2".
   
7. Spread out sushi rice to a thickness of about 1/2" on top of proscuitto. Leave about 1/2" at the top and bottom.
   
8. Layer on top of rice: basil leaves, red bell pepper, scallions, and anchovies.
   
9. Roll up sushi and slice with wet knife into 6 pieces.
   
10. Sprinkle with chives and drizzle with balsamic vinegar