10. Hoki Clam Recipe
Hoki clam, available as 2-piece sashimi or sushi.
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Ingredients
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Hoki Clam Sashimi
Hoki Clam Sushi
Method
Hoki Clam Sashimi
Prepare the Hoki Clam
Carefully clean the Hoki clam under cold running water to remove any sand or debris.
Slice the Clam
Using a sharp knife, slice the clam into thin pieces, about 1/4 inch thick.
Plate and Serve
Arrange the sliced Hoki clam on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side.
Hoki Clam Sushi
Cook the Sushi Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook according to package instructions or using a rice cooker.
Season the Rice
In a small bowl, mix 2 tbs of rice vinegar, 1 tsp of sugar, and 1 tsp of salt. Once the rice is cooked, gently fold this mixture into the rice while it's still warm. Let it cool to room temperature.
Prepare the Nori
Lay the nori sheet on a bamboo sushi mat or a clean surface.
Assemble the Sushi
Spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge. Place the sliced Hoki clam in the center of the rice.
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water.
Slice and Serve
Slice the sushi roll into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger.