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.