Rice-tomato crackers with anchovy cream

1. Mix all the ingredients, except the oil, in a measuring jug.
2. Use a hand blender to mix in the oil until a "mayonnaise" texture is achieved.

Note: pay close attention to the texture, not all the sunflower oil may be needed.

1. Mix the tomato powder with salt and/or spices to your own taste and preference.
2. Fry the noodles in hot oil until crispy.
3. Let drain and dust with the tomato powder using a sieve.
4. Use a flower cutter to cut the radish into shapes.
5. Marinate these in the sushi vinegar.

1. Pipe the anchovy cream generously onto the rice noodles.
2. Garnish with the radish blossom and cress.