Recipe of Award-winning Boiled Hamaguri Clam Nigiri Sushi

Boiled Hamaguri Clam Nigiri Sushi. Rub the clam shells together whilst washing them under running water to get rid of any slimy bits. Nigiri or nigiri sushi is a popular Japanese sushi. Shrimp nigiri is one of the easiest nigiri recipes that you can make at home with shrimp and sushi rice.

How to make shrimp nigiri sushi - Learn how to create stunning sushi dishes with the guidance of self-taught sushi chef, Davy Devaux. Unlike the adorable little sushi rolls that feature meat, seafood, or vegetables wrapped in rice and then wrapped again in seafood, Nigiri simply combines rice and seafood into tasty little pieces. Kawashimozukuri - a sushi preparation method that involves splashing fish skin with boiling water to tenderize it, then quickly chilling it with ice. You can cook Boiled Hamaguri Clam Nigiri Sushi using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Boiled Hamaguri Clam Nigiri Sushi

1. Prepare 10 of Hamaguri clam (de-gritted).
2. It's 200 ml of Sake.
3. Prepare 3 tbsp of A) Soy sauce.
4. Prepare 4 tbsp of A) Sugar.
5. Prepare 40 ml of A) Mirin.
6. It's 700 grams of Freshly cooked rice.
7. Prepare 40 ml of B) Vinegar.
8. You need 20 grams of B) Sugar.
9. It's 2/3 tsp of B) Salt.

Nigiri - vinegared rice combined with neta served as a bite sized piece. One of my favorite types of sushi is ebi nigiri. The shrimp has a very nice slightly sweet flavor that goes very well with the rice and it also looks pretty. Although most people think of raw fish when they think of sushi, the shrimp is actually parcooked for this preparation.

Boiled Hamaguri Clam Nigiri Sushi step by step

1. Rub the clam shells together whilst washing them under running water to get rid of any slimy bits..
2. Bring the cooking sake to a boil in a pan, then boil the clams. Cover with a lid, steam the clams for about 3-4 minutes, then remove from the pan. Save the liquid in the pan for later use..
3. Stick a knife into the shells and pry them open. Cut the meat out carefully without damaging it..
4. Adjust the shape of the meat and use the knife to butterfly the meat from the foot..
5. Add the leftover clam juice from Step 2 and the "A" ingredients to a pan, and boil down on a low heat until you get a thick sauce..
6. Transfer the rice into an "ohitsu" (wooden rice container) with the combined "B" ingredients. Fold in the "B" ingredients whilst fanning the rice..
7. Apply the vinegar mixture (refer to Helpful Hints) on your hands and form the sushi rice into nigiri sushi. Lay the clam meat on top, neaten the shape, and brush on sauce to finish..

Bring the water to a boil. Reduce the heat to a simmer and cover the pot. You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. Nigiri Sushi, I guess you could say, is the Sushi leader that brought to us the Sushi that we know of today. Sushi rice is formed into an oblong shape using the palm of one hand and the forefinger and thumb of the other, then it is topped with a swipe of wasabi and covered with Neta (a topping that is.