Cockle,or torigai is a very chewyshellfish that has sweet aromas with a hintof bitterness. They are shucked, and everything but the legs used forsushi.They are butterflied and quickly poached in hot water. The temperatureof thesimmering water is very important to keep the patterns on the cockle tomakethem resemble an orchid petal.
Complete Tutorial on: How to Make Sushi
Popularstyles for cocklesushi: Nigiri
Popularcondiments for cocklesushi: Wasabi,