This recipe was created for Club House for Chefs by: Matthew Sullivan, Chef of Maple Leaf Sports and Entertainment in Toronto.
For the Chorizo: Add Chinese sausage to pot and cook out on medium heat for 4 minutes. Add ground pork and increase heat to high. Add all spices and garlic. Continue to cook on high while stirring. After 4 minutes deglaze with wine. Dissolve corn starch in ¼ cup of water and add to mixture. Cook for 2 minutes then set aside.
For the Brandade: Add all ingredients to pot and cook on medium heat for 5 minutes then buzz on high until smooth.
For the Sushi Rice: Cook sushi according to directions. Once cool add vinegar and scallions.
For Serving: Place sushi rice on plate followed by chorizo, brandade and garnishes.