Saffron sushi rice canapés with clams and chorizo

Name: Saffron sushi rice canapés with clams and chorizo
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: Makes 35 rice balls
Cuisine: Japanese
Ingredients: ⅓ cup (50 g) finely diced cooked chorizo sausage or salami; 4 cups (1liter) water; 1 tablespoon olive oil; 1 cup (200 g) fresh or frozen green peas; 1½ teaspoons salt; 2 shallots, sliced; 1 tablespoon rice vinegar; 1 red bell pepper, deseeded, white pulp removed, sliced; 2 bird’s-eye chilies, chopped; ¼ teaspoon freshly ground black pepper; 9 pieces grilled red pimentos (see note), each trimmed to 4 rectangular pieces; ½ teaspoon salt; 35 cooked baby clams, to garnish; Horseradish sprouts or baby mustard seed sprouts, to garnish; 2 tablespoons rice vinegar; 2 tablespoons chicken stock or ¼ teaspoon chicken stock powder dissolved in 2 tablespoons hot water; 2 tablespoons sake; 1¼ cups (300 ml) water; ½ teaspoon saffron powder or strands; 1½ cups (300 g) uncooked short grain Japanese rice; 1 tablespoon sugar

Preparation info

Makes
35
rice balls

Difficulty
Easy
Ready in
1 hr 20

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Rice is important to the cooking of both Japan and Spain, and here, cultural lines blur in the creation of these tasty rice balls. Saffron, pimentos, chorizo and green peas are characteristically Spanish ingredients, while sushi rice and mild rice vinegar are staples from Japan.

Ingredients

⅓ cup (50 g) finely diced cooked chorizo sausage or salami
½ teaspoon

Europe
Asia
Japan
Spain
Starter

Method

Make the Green Pea Purée by bringing the green peas, 1 teaspoon salt and water to a boil in a saucepan over high heat for 5 minutes. Remove the green peas and reserve the water. Purée the green peas, in a blender, with ½ cup (125 ml) of the reserved water. Add the remaining