Boiled Hamaguri Clam Nigiri Sushi
Boiled Hamaguri Clam Nigiri Sushi

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, boiled hamaguri clam nigiri sushi. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Boiled Hamaguri Clam Nigiri Sushi is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Boiled Hamaguri Clam Nigiri Sushi is something which I have loved my whole life.

Rub the clam shells together whilst washing them under running water to get rid of any slimy bits. Japanese clam nigiri sushi is expensive. Clam soup, Baked clams, Sake steamed clams, Boiled clam shell, Clam miso soup, Clam chowder, Clam boiled in soy sauce, Clam skewers, Clam sushi.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have boiled hamaguri clam nigiri sushi using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Boiled Hamaguri Clam Nigiri Sushi:
  1. Make ready 10 Hamaguri clam (de-gritted)
  2. Make ready 200 ml Sake
  3. Make ready 3 tbsp A) Soy sauce
  4. Get 4 tbsp A) Sugar
  5. Get 40 ml A) Mirin
  6. Make ready 700 grams Freshly cooked rice
  7. Make ready 40 ml B) Vinegar
  8. Take 20 grams B) Sugar
  9. Get 2/3 tsp B) Salt

A piece of seaweed (nori) is sometimes used to keep the fish in place on the rice. Boil the shrimp, let them cool and peel them before cutting them in. Shrimp nigiri is a very easy and delightful nigiri sushi dish, to make it follow the simple steps in the video above, and the detailed instructions below. Nigiri is a type of sushi that comprises of raw or grilled seafood over a ball of sushi rice.

Steps to make Boiled Hamaguri Clam Nigiri Sushi:
  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.

Read on to find more details about nigiri. The skin is peeled off and the tail is left on the rear end for presentation. While many ebo are served raw, kuruma-ebo may be boiled to make them tender. Maguro is the old standard for nigiri sushi. It has a mild flavor and rich texture that makes it a great choice for any newcomer to this type of sushi.

So that’s going to wrap it up for this exceptional food boiled hamaguri clam nigiri sushi recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!