Geoduck Sashimi How To

How to Make Geoduck Sashimi

Sarah MickeyAll Recipes, Geoduck Recipes, Seafood Recipes Leave a Comment

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.



Clean your live geoducks – see How to Clean Geoducks for a tutorial. How many per serving depends on whether you’re doing a geoduck sashimi platter or a few slices along with other fish.

Reserve the mantle/body meat for use in cooked geoduck recipes.

Thinly slice the neck/siphon meat & arrange on a platter.


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.

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Soy Sauce
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.

We highly recommend real fresh wasabi rhizomes for their more complex flavor….most pastes are actually horseradish mixed with hot mustard and green food coloring.

Shiso Leaf
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.