Black Sea's stuffed collard greens with anchovy is the new sushi in Turkey

A Turkish culinary art student in Rize has turned two prominent delicacies of the Black Sea region into the Far East's most popular dish, the "sushi roll."

Seventeen-year-old Dilara Türüt's seaweed-free staple is a combination of fried anchovies (hamsi) wrapped in rice, avocado and collard greens.

The high school student layers the ingredients onto a bamboo sushi mat to prepare the rolls and slices it before serving.

Tasty anchovies (hamsi), which could be considered Turkey's national fish, plays an essential role in Black Sea culture and cuisine.

Locals have an emotional attachment to hamsi and have been inventing a wide array of recipes using the fish, including desserts and pickles.