Rice Plank with Arctic Surf Clams and Sweet Potato Purée
Method
Rice Planks
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.
Sweet Potato Purée
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.
Rice
Mix oils together in a large non-stick pan over high heat and sauté the rice planks until golden and crisp on the outside.
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.
Ingredients
14 pieces Arctic Surf Clams
Rice Plank 400 g Cooked sushi rice
20 ml Sesame oil
80 ml Vegetable oil
Sweet Potato Purée 1 large Sweet potato
20 ml Sesame oil
1 medium Lime (juice and zest)
30 ml Honey
Salt and pepper – to taste
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