Preparing and Making Delicious Blood Clam Sushi
[Nutritious Blood Clam Sushi] From Fresh Blood Clam Preparation to Delicious Sushi!
Blood clams are a rare type of shellfish that can be enjoyed raw! They have a wonderfully chewy texture and a fantastic taste. Blood clam sushi, made with fresh ingredients that highlight their natural flavor, is a delicacy loved by all ages. In this recipe, we’ll guide you through the detailed process of cleaning fresh blood clams and making delicious sushi. Create a special meal with blood clam sushi that captures the taste of the sea!
Main Ingredients
- Fresh blood clams
- Freshly cooked rice (for sushi)
Sushi Seasoning
- Sushi vinegar (Ratio: 3 parts vinegar : 2 parts sugar : 1 part salt)
- Wasabi
- Sushi vinegar (Ratio: 3 parts vinegar : 2 parts sugar : 1 part salt)
- Wasabi
Cooking Instructions
Step 1
First, prepare your fresh blood clams. Thoroughly scrub the outside of the shells under running water with a brush to remove any dirt or debris. It’s important to scrub gently to avoid damaging the shells.
Step 2
Opening blood clam shells can be a bit tricky. You can carefully insert the back of a knife at an angle where the shell halves meet and gently pry them apart. If the knife doesn’t go in easily, in a worst-case scenario, you might need to carefully tap the shells against each other to break them open, but be very cautious not to damage the clam meat inside.
Step 3
Once you successfully open the shell, you’ll see a distinct red liquid, much like human blood. This is characteristic of blood clams and a sign of their freshness.
Step 4
Now, using your knife, carefully slide the blade along the inner wall of the shell. Follow the adductor muscle (the part that attaches the meat to the shell), and you should be able to detach the meat from the shell.
Step 5
Rinse the detached blood clam meat in clean water. This helps remove any residual grit or impurities that might be clinging to the inside of the shell, ensuring the meat is clean.
Step 6
After rinsing, the blood clam meat will still retain some of its original shape from the shell. Now we will proceed with separating and cleaning the meat itself.
Step 7
With the clam meat detached, you’ll need to carefully separate the meat from the darker innards located at the bottom. Use your knife to gently cut between the meat and the innards, being careful not to tear the edible part.
Step 8
This is how you separate the innards. Gently slide your knife under the clam meat to scrape away and remove the innards cleanly.
Step 9
After removing the innards, the blood clam meat becomes much cleaner and more appealing. Ensure only the red meat remains.
Step 10
Take the cleaned blood clam meat and make a cut about halfway through the thickness on the fleshy side (the red side). Do not cut all the way through; the goal is to create a partial cut. This helps the sushi vinegar penetrate better and also improves the presentation.
Step 11
When you gently open the clam meat along the cut, you might see some dark residue remaining in the center. We’ll clean this up further.
Step 12
Carefully scrape away or remove any remaining dark parts (residual innards or debris) from inside the clam meat. It’s advised that these parts can cause food poisoning, so thorough removal is essential for safety.
Step 13
After removing all innards and impurities, you’ll be left with pure blood clam meat, looking beautifully red and ready for the next step. It’s now time to add the final touches for flavor.
Step 14
Take the cleaned blood clam meat and the wing-like edges. Generously sprinkle coarse salt (sea salt) over them and rub them thoroughly with your hands, as if you’re scrubbing them clean! This step is crucial for effectively removing any remaining micro-impurities or fishy odors, maximizing the fresh taste of the clams.
Step 15
After scrubbing with salt, rinse the blood clam meat and edges thoroughly under cold running water. This removes all traces of salt and ensures they are clean and fresh.
Step 16
It’s also important to remove excess moisture from the cleaned blood clam meat. Gently press them with a paper towel to absorb any remaining water. Removing moisture prevents the sushi from becoming watery and ensures a clean taste.
Step 17
Now, let’s prepare the sushi vinegar. A common ratio is 3 parts vinegar to 2 parts sugar and 1 part salt, but you can adjust the sugar and salt to your preference. Stir until all ingredients are dissolved.
Step 18
Since blood clams are not typically abundant, we’ll use a small amount of rice today. Using freshly cooked, warm rice will help the sushi vinegar absorb better, resulting in more flavorful sushi.
Step 19
Add the prepared sushi vinegar to the warm rice. Using a rice paddle held vertically, gently cut and fold the rice to mix, being careful not to mash the grains. Mix until the vinegar is evenly distributed through every grain of rice. Fanning the rice will give it a glossy sheen.
Step 20
Slice the drained blood clam meat into bite-sized pieces suitable for sushi. Making shallow cuts on the surface of the meat can improve its appearance and how it adheres to the rice. Adding light scoring also enhances the texture.
Step 21
Shape the sushi rice into bite-sized portions. Top each portion with the prepared blood clam meat and add a dab of wasabi as desired. Your fresh and delicious blood clam sushi is now complete. Enjoy!
