250 g (1 cup) Mayonnaise
65 g (1/4 cup) Sambal Olek (spicy chilli paste)
1 Lime, juice and zest
15 g (1 Tbsp) Garlic
2 cups uncooked glutinous white rice (sushi rice)
3 cups water
1 tbsp vegetable oil
1/2 cup rice vinegar
1/4 cup sugar
1 tsp salt
Rinse the rice until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes until tender and water is absorbed. Let cool.
In a small saucepan, mix the rice vinegar, oil, sugar and salt. Heat on medium until sugar dissolves. Cool, then stir into the cooked rice. Stir and wait for rice to dry.
Prime Cut Nigiri
Cut the thawed Clearwater Arctic Surf Clam in half lengthwise, creating two thin pieces. Scrape to clean. Trim clam and drape over sushi rice.
Butterfly Cut Nigiri
Slice clam lengthwise leaving a small “hinge” on one side. Scrape to clean and drape over sushi rice.
Julienne the arctic surf clam. Place a sheet of nori on a bamboo rolling mat covered in plastic wrap. Add a layer of sushi rice on top of the nori. Line chopped cucumber, carrots, and the clams an inch away from one side and roll. Drizzle with spicy mayo and serve with soy sauce, ginger, and wasabi.
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