Form the cooked sushi rice formed into 4 x 100 g rectangle shaped “planks” and refrigerate. They should be refrigerated for at least 1 hour and up to 1 day prior to making the recipe.
Bake and peel or peel and boil sweet potato until tender. Purée sweet potato flesh with sesame oil, lime (juice and zest), honey, salt and pepper (to taste) until smooth. Reserve hot or cold.
Mix oils together in a large non-stick pan over high heat and sauté the rice planks until golden and crisp on the outside.
Cut the Arctic Surf Clams in half (prime cut). Gently rinse in cold water and pat dry. Lay 7 half clams in an orderly sequence on top of each of the rice “planks”.
Transfer each rice plank with clams to a plate. “Dot” the plate with varying size dollops of seasoned sweet potato. Garnish plate with pickled ginger, spring onions and soy sauce as desired. Serve immediately.
