Surf Clam Nigiri Recipe

Rinse the rice

Place the 1.5 cups of 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 (3–4 rinses). Drain well for 10–15 minutes.

Cook the rice

Combine the rinsed rice and 1.65 cups water in a rice cooker or heavy-bottomed pot. If using a pot, bring to a gentle boil over medium-high heat, then reduce to the lowest simmer, cover and cook for 12–14 minutes. Remove from heat and let rest, covered, for 10 minutes.

Prepare sushi vinegar

While the rice cooks, warm 3 tbs rice vinegar, 1 tbs sugar and 1/2 tsp salt in a small saucepan over low heat just until the sugar dissolves (do not boil). Alternatively, microwave briefly and stir until dissolved.

Season the rice

Transfer the hot cooked rice to a shallow wooden or plastic bowl (hangiri or any wide bowl). Pour the seasoned vinegar evenly over the rice. Using a rice paddle or spatula, gently fold and fan the rice to cool it quickly while cutting motions preserve the grains. Aim for slightly warm rice (body temperature). Cover rice with a damp cloth until assembly to keep from drying.

Inspect and prepare clams

If using frozen surf clams, thaw fully in the refrigerator overnight. Rinse each clam under cold water to remove ice glaze. If clams are whole, slice each across the widest part to create 12 slices about 2–3 mm thick. Pat dry with paper towel.

Lightly season

Place the clam slices on a plate and sprinkle evenly with 1/4 tsp kosher salt and 1/4 tsp sugar. If desired, lightly brush or mist with 1 tsp lemon juice to brighten flavor. Allow to rest 5 minutes so the seasoning adheres, then blot any excess moisture with paper towel.

Warm and press (optional)

For a traditional lightly warmed surface, briefly (1–2 seconds) pass each clam slice over the flame of a culinary torch or dip edge in hot water and pat dry; this step is optional and should be done immediately prior to assembly to keep clam tender.

Portion the rice

Wet your hands with water to prevent sticking and rub a little wasabi across your palms (about 1/8 tsp per ball). Form 12 oblong rice mounds (nigiri) by taking roughly 20–22 g of rice per piece (about 1.5 tbs packed) and shaping gently into a 2.5–3 inch by 1 inch oblong with slight pressure so it holds but stays tender.

Top with surf clam

Place one seasoned surf clam slice over each rice mound, pressing lightly so it adheres. If you used wasabi on your palms, this will add a subtle kick beneath the clam.

Secure with nori

Wrap a narrow nori strip around the center of each nigiri and press the ends together at the bottom to stick. If nori is not sealing, lightly dab one end with a few drops of water to help it adhere. Trim any excess nori if necessary.

Final touches and serve

Arrange the 12 surf clam nigiri on a serving plate. Serve immediately with the remaining wasabi, pickled ginger and soy sauce on the side. Nigiri is best eaten the same day; serve within 1–2 hours of making for optimal texture and flavor.