Sambal Sea Clam Poke

Marinated Gourmet Chopped Sea Clams with pickled ginger, sliced cucumber, shredded carrots, scallions, red onion, nori and sambal, served over a bed of sushi rice, cooked in reserved clam juice and garnished with sesame seeds.

Yield: 1 Serving


In a small mixing bowl, whisk together the soy sauce, 1 tsp. rice vinegar and sesame oil, then marinate the Gourmet Chopped Sea Clams in the mixture for about 30 minutes. Heat up the sushi rice, 1 cup of water and 1 cup of reserved clam juice on medium heat for 18-20 minutes, or until the rice is tender. Lay the rice out in a thin layer on a flat pan and drizzle with the remaining rice vinegar and sugar. Once the rice has cooled to room temperature, mix it up and place it into a serving bowl. Top the rice with the cucumber, carrots, scallions, pickled ginger, red onion, nori and sambal. Garnish with sesame seeds.


Marinated Clams:
½ Cup                         Gourmet Chopped Sea Clams, Clam Juice Reserved
1 Tbsp.                         Soy Sauce
¼ Cup                         Rice Vinegar, Divided
2 tsp.                            Sesame Oil

Sambal Sea Clam Poke:
1 Cup                           Sushi Rice
1 Cup                           Water
1 Tbsp.                         Sugar, Granulated
¼ Cup                         Cucumber, Sliced
¼ Cup                         Carrots, Shredded
¼ Cup                          Scallions, Sliced
2 Tbsp.                         Pickled Ginger
2 Tbsp.                         Red Onion, Sliced
2 Tbsp.                         Nori, Sliced
2 Tbsp.                         Sambal
Garnish                        Sesame Seeds, Toasted

Product Codes

Sea Watch: 01G31 (12/51 oz)