Moo served these as either hors d'oeuvres or as part of a selection of sushi. The number of clams you'll need to prepare will depend on how you plan to use this dish.
Seasoned sushi rice
Little neck clams
Japanese rice vinegar
wasabi
Use your best recipe to make a batch of seasoned sushi rice. Steam little neck clams. Remove clam meat from shell, keeping clams intact. Clean shells because you are going to use them to serve these little treats. Moisten hands with a little Japanese rice vinegar. Pick up a small portion of sushi rice and press into a ball. Set rice in a clam shell half. Dab a little wasabi on top and add a clam. If you wish, place the other half of the clam shell on top. Serve soon after making and at room temperature.
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