On the southeast coast of the U.S., you’ll find seaside restos serving the most delicious conch recipes. And the versatility of this seafood made it a staple on every menu. But don’t worry if you don’t have a plane ticket to the Bahamas because you can make one of its famous forms at home—Conch sushi!
Why We Like This Recipe
- It does not need a sushi roll. All you need is a simple rolling skill with your bare hands, and you’re good to go! But feel free to use a tool if you like to follow the traditional way.
- You can make two dishes out of this recipe. That is a sushi roll or cone and a fresh salad. We reckon it’s perfect if you have two kinds of guests looking for light and something filling.
- It is an ideal alternative to fish. And yes, you can eat it raw or cook it in replacement for salmon or tuna. Texture and flavor-wise, it’s like calamari. But with a sweet and slightly salty flavor without the fishiness.
- It is an excellent source of protein. Plus, it is low-fat! So if you’re on a diet, this can be a part of your go-to menu.
What You Will Need
Ingredients For Sushi:
- Fresh conch
- Teriyaki sauce
- Sesame oil
- Toasted sesame seeds
- Nori sheet
- Sushi rice
Ingredients For Salad:
- Marinated conch
- Ponzu sauce
- Grated ginger
- Any greens you like (e.g. spinach, lettuce, or arugula)
- Skewer or small fork
How To Make Conch Sushi (With Salad) Recipe
Step 1: Rinse the conch
First, place the fresh conch shells in a strainer. Then, clean it thoroughly under running water for at least a minute.
You can also shake the sieve a few times to loosen the debris on the shell. Ensure no sand is left if you don’t want unnecessary texture on your meal.
Step 2: Simmer the conch
Preheat a stockpot with water, then add in the conch shells. Bring it to a boil and let it simmer slowly for ~20 minutes. Remember not to go over the said time to prevent the meat from turning tough and chewy.
Step 3: Cool off
After cooking, filter the shells through a strainer and cool them off with cold water. It will help stop the inside from cooking, preserving its soft texture. Once it’s warm to touch, you can proceed to the next step.
Step 4: Extract the meat
Using a skewer or a small fork, poke the inside until you get hold of the muscle. Then, gently twist the tool as you pry out the meat.
Once you’ve separated it from the shell, remove the hard plate (foot) since it is not edible. If you’re unsure what it is, look for something similar to a big fish scale. Have you located it? If yes, pull it out and throw it away.
Step 5: Remove the lining on the muscle
Plucking out the foot is one part, but removing the innards is another. So let go of your skewer and start separating the lining with your bare hands.
Ensure to cut off the section properly if you don’t want a bitter taste. Also, you can remove the muscle near the foot or leave it as is if it is soft to the touch.
Step 6: Rinse and dry
After prying and cleaning all the meat, rinse it again until the sand is completely gone. You can wash it three times or more depending on the debris left. And if you’re satisfied, dry them with a paper towel and transfer them into a clean bowl.
Step 7: Coat with dressing
Season the conch meat with Teriyaki sauce, sesame oil, toasted sesame seed, and chopped scallions. Mix it well until all the muscles are coated with the seasoning. Set aside.
Step 8: Assemble the Salad and Sushi
Layer your choice of greens on a plate and drizzle it with the conch mixture as a topping. Then, combine grated ginger and ponzu sauce for the dressing. Now you have a salad ready for dinner!
For the sushi, flatten the Japanese rice on the Nori sheet. Add toasted sesame seeds and arugula before topping it with the conch mixture. Start hand-rolling the sushi until it forms a cone shape, and voila!
Tips and Tricks
Here are some tips and tricks before you start making this delectable conch sushi recipe.
- Rinse the shells as many times as possible, totally removing the sand. After all, you don’t want to waste 30 minutes on an unnecessary sandy taste.
- Seashells heat up quickly, so let it warm before you get your hands on the conch.
- Don’t rush to remove the meat from the seashell. It takes time to get the technique right, but it can guarantee you get the whole muscle out.
- If you like it raw, you can smash the shell, extract the meat, and drizzle it with lemon juice.
- You can add the cooked conch meat directly to the sushi if you like its natural taste. Then, leave the ones with marinate for the salad.
- The recommended salad combination for this includes red bell pepper, radish, shredded daikon, and artichoke.
- You can saute the muscle over onion and garlic if you prefer another taste than Teriyaki.
Frequently Asked Questions
1. What is conch sushi?
Conch sushi forms from three essential ingredients: Sushi rice, nori, and conch. But you can freely add other components if you like.
With the conch, many serve it raw to preserve its natural texture and flavor. Others cook it to combine it with rich aromatics. And for the sauce, they often dip it in a mixture of soy sauce with wasabi.
2. What type of meat is conch?
Conch is a mollusk with seafood type of meat. The typical variety consumed around the world is the queen conch.
But some places, like Florida, made it illegal to harvest this species. If you badly want to try it out and you’re in a restricted area, you can order legally sourced frozen ones online.
3. What does conch taste like?
Many consider conch an aphrodisiac because of its sweet flavor when eaten raw. It also has a slightly salty taste with a general soft flavor.
If you compare it with other seafood, one might think it’s like scallops or crayfish. But when it comes to texture, this seafood offers the opposite because of its rubbery texture.
4. Is it healthy to eat conch?
Yes! Conch is loaded with protein, and it contains vitamins and minerals that can boost energy.
But one of its unique characteristics is the ability to supply magnesium. And if you’re not aware, this compound is not often seen in seafood, only on plants.
Another is selenium which provides antioxidant properties and protects your immune system. So try combining it into your diet if you want a nutrient-dense dish.
Would you give this conch sushi recipe a try? Conch, made in the form of sushi, heightens its nutritional value. It makes it ideal for those looking for something new while keeping it healthy.
Also, the combination for this is endless! You can make it with fresh greens, add some spices, or fry it with a batter for a different texture. However you like it, we’re sure this seafood star will brighten your day.
Delectable Conch Sushi Recipe (With Salad)Course: Recipes
Delectable Conch Sushi Recipe (With Salad)
15 Fighting conch
1 tsp. Teriyaki sauce
1 tsp. Sesame oil
1 tsp. toasted sesame seeds
1 strand chopped scallions
1 pack nori sheet
1 cup sushi rice
1 tbsp. Ponzu sauce
1 tsp. Grated ginger
Any greens you like (i.g. shredded daikon, artichoke, arugula)
- Rinse the conch shells under running water for one minute.
- Cook the shells for 20 minutes in a stockpot. Avoid overcooking.
- Strain the water from the conch and wash it in cold water to stop the cooking process.
- Pry the meat off the shell using a skewer or a small fork.
- Remove the hard plate and lining from the muscle using your hands.
- Rinse the conch meat several times with water. Then, pat dry with a paper towel.
- Make the dressing by mixing the meat with Teriyaki sauce, sesame oil, toasted sesame seed, and scallions.
- (Optional) Layer the greens on a plate and drizzle them with ponzu sauce and grated ginger mixture. Then, top it with coated conch meat.
- Assemble the sushi by lining the nori sheet with sushi rice. Sprinkle it with toasted sesame seeds for texture. Then, add a layer of arugula before adding the conch.
- (Optional) Serve it with soy sauce and wasabi.
Hiroshi Nakamura, a Tokyo-born sushi chef turned US-based writer and critic, is the voice behind ichisushi.com, blending traditional sushi wisdom with modern insights.