How to Make Geoduck Sashimi
GGeoducks offer two different textures of meat: delicately flavored, crunchy siphon/neck meat and soft body/mantle meat. Usually the siphon meat is used raw (though we’ve also turned it into delicious ceviche), while the body meat is cooked. Geoduck sashimi (sometimes called mirugai or “giant clam” on sushi restaurant menus) is a simple, satisfying treat that’s surprisingly easy to make at home.
Pickled Ginger (gari)
Pickled ginger brings more color and heat to the plate. It’s also a great way to cleanse your palate between bites of different sashimi varieties.
Finely Grated Daikon Radish
Far less spicy than small red radishes, daikon is another way to add a layer of flavor to your sashimi without overpowering it.
Tamari Soy Sauce is the traditional sashimi choice, though you could substitute conventional soy sauce or use white soy sauce for lighter flavor.
Yuzu ponzu and yuzu juice both bring citrus zing and multiple other flavors to the dish. They pair particularly well with geoduck.
Shiso leaves are often used as a decorative garnish on sashimi platters for their beautiful shape, but they also can be eaten with the fish & geoduck to add flavor.