Hokkigai Sushi Recipe
Recipe information
Make Hokkigai Sushi in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Sushi Rice
Hokkigai & Sushi Toppings
Assembly & Garnish
Sushi Rice
1. Rinse the rice
Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swishing with your hand, until the water runs almost clear (about 4–6 rinses). Drain well.
2. Soak and cook
Transfer the rinsed rice to a rice cooker or medium saucepan. Add 2.25 cups water. If using a rice cooker, cook according to the cooker instructions. If using a saucepan, bring to a gentle boil over medium heat, then reduce to low, cover tightly and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
3. Make sushi vinegar (sushizu)
While the rice rests, combine 3 tablespoons rice vinegar, 1.5 tablespoons granulated sugar and 1/2 teaspoon fine sea salt in a small bowl. Stir until sugar and salt dissolve. Warm briefly (10–15 seconds) in the microwave or stir over low heat if needed — do not boil.
4. Season the rice
Transfer the hot cooked rice to a wooden or nonreactive bowl. Pour the sushi vinegar over the rice in a circular motion. Using a rice paddle or spatula, gently fold the rice with cutting motions to evenly incorporate the vinegar and cool the rice. Fan while mixing to help gloss the rice; cool to just above room temperature (about 20–25°C / 68–77°F). Keep the rice covered with a damp cloth until assembly to prevent drying.
Hokkigai & Sushi Toppings
5. Prepare the hokkigai
If the surf clams are whole and not pre-sliced, ensure they are skinned and trimmed: remove any grit, open and remove the gut if needed, then blanch quickly if desired. For sashimi/sushi, many suppliers sell pre-cleaned, blanched and chilled hokkigai that are ready to slice. Pat the clams dry with paper towels.
6. Slice the hokkigai
Using a very sharp knife, slice each hokkigai at an angle to make broad, bite-sized pieces about 2.5–3 inches long and 1/4 inch thick where possible. If pieces are already in 'tongue' shapes from the supplier, separate them if needed so each piece will drape over a rice ball.
7. Adjust salinity
Taste one piece; if it seems under-seasoned, lightly sprinkle a tiny pinch of kosher salt and gently rub. Many hokkigai are slightly sweet and briny and require no additional seasoning. Reserve the prepared clam slices on a chilled plate until assembly.
Assembly & Garnish
8. Form nigiri rice
Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Take about 2 tablespoons (roughly 20–25 g) of sushi rice and form into an oblong ball (nigiri) by gently pressing — compress enough to hold shape but not so tightly the rice becomes dense. Make 12 similar rice pieces.
9. Apply wasabi and top with hokkigai
Lightly dab about 1/8 to 1/4 teaspoon wasabi onto the top center of each rice ball. Drape a slice of prepared hokkigai over each rice ball, pressing gently so it adheres. If a piece needs extra adhesion, press lightly around the edges with your fingers.
10. Finish and garnish
If using, sprinkle a small pinch of toasted white sesame seeds on each clam or place a small microgreen/mitsuba sprig between the clam and rice for visual contrast. Arrange the nigiri on a chilled serving plate.
11. Serve
Serve the hokkigai sushi immediately with pickled ginger and soy sauce on the side. Advise diners to dip the clam side lightly into soy sauce (not the rice) to avoid oversaturating the rice.
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