Surf Clam Recipe

Name: mosonori - Winter Park - Japanese handroll sushi bars Surf Clam Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 3 cups sushi rice (short-grain), cooked and seasoned; 6 pieces nori sheets (full-size); 12 pieces surf clam (hokkigai), boiled and chilled; 3 tbs spicy mentaiko (cod roe) mayo; 6 leaves shiso leaves (optional); 1 cup cucumber, julienned; 2 tbs green onion, thinly sliced; 1 tsp toasted sesame seeds; 0 to taste soy sauce (for serving); 0 to taste pickled ginger (gari), for serving; 2 pieces mentaiko (spicy cod roe) — membranes removed; 4 tbs mayonnaise (Japanese Kewpie preferred); 1 tsp sake (optional); 1 tsp lemon juice; 0.5 tsp shichimi togarashi (optional)

Inspired by mosonori - Winter Park - Japanese handroll sushi bar

Time30m

Serves6

spicy mentaiko

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Ingredients

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Hand Roll Components

3 cups sushi rice (short-grain), cooked and seasoned

6 pieces nori sheets (full-size)

12 pieces surf clam (hokkigai), boiled and chilled

3 tbs spicy mentaiko (cod roe) mayo

6 leaves shiso leaves (optional)

1 cup cucumber, julienned

2 tbs green onion, thinly sliced

1 tsp toasted sesame seeds

0 to taste soy sauce (for serving)

0 to taste pickled ginger (gari), for serving

Spicy Mentaiko Mayo (if making from scratch)

2 pieces mentaiko (spicy cod roe) — membranes removed

4 tbs mayonnaise (Japanese Kewpie preferred)

1 tsp sake (optional)

1 tsp ReaLemon lemon juice

1/2 tsp shichimi togarashi (optional)

Method

Prepare Rice & Nori

Season rice

If your sushi rice is not yet seasoned, combine 3 cups cooked short-grain rice with sushi vinegar (about 4 tbs rice vinegar, 1 tbs sugar, 1 tsp salt warmed to dissolve) and fold gently. Let cool to near room temperature, covering with a damp towel to keep moist. This recipe assumes 3 cups cooked, seasoned rice.

Arrange nori sheets on a clean work surface, shiny side down. Have a small bowl of water nearby to wet your fingers so rice won't stick.

Make Spicy Mentaiko Mayo (if not using pre-made)

Prepare mentaiko: using a small knife, slice the mentaiko sacs and scrape the roe into a bowl, discarding the membranous casings.

Mix: combine the scraped mentaiko (from 2 sacs) with 4 tbs mayonnaise, 1 tsp lemon juice and 1 tsp sake (optional). Taste and add up to 1/2 tsp shichimi togarashi for extra heat. Adjust salt/acid to taste. Transfer 3 tbs to the hand-roll component; reserve any extra in the fridge for other uses.

Assemble Surf Clam Hand Rolls

Portion rice: wet your fingers and place about 1/2 cup seasoned sushi rice onto the lower-left quadrant of each nori sheet, forming an even, compact oval. Use about 3 cups total rice to make 6 hand rolls (approx 1/2 cup each).

Layer cucumber and shiso: lay a small handful (about 2 tablespoons) of julienned cucumber across the center of the rice, then place one shiso leaf (if using) on top of the cucumber.

Add surf clam: arrange two pieces of chilled surf clam (hokkigai) on top of the rice/cucumber so the clam’s tapered ends extend slightly from the future cone opening for presentation. Each nori sheet uses 2 clam pieces (12 pieces total).

Sauce: drizzle or dot about 1/2 tablespoon of spicy mentaiko mayo over the surf clam on each roll. If you made extra mentaiko mayo, keep refrigerated and use within 2–3 days.

Garnish: sprinkle each roll with a pinch of toasted sesame seeds and some thinly sliced green onion.

Form cones: fold the bottom-left corner of the nori up and over the filling, then roll the sheet into a cone shape, sealing the edge with a little water or a thin smear of mayo so it holds. The clam tips should peek out of the wide end of the cone.

Repeat for remaining nori sheets and ingredients until you have 6 hand rolls.

To Serve

Serve immediately so nori remains crisp. Offer soy sauce and pickled ginger on the side. Hand rolls are best eaten within 10–15 minutes of assembly.

Storage: leftover rice and mentaiko mayo can be refrigerated for up to 2 days; do not preassemble hand rolls in advance as nori will become soggy.