Grilled Seafood Sushi with a Spicy Chifa Sauce from Nikkei Cuisine: Japanese Food the South American Way by Luiz Hara

Ingredients

• 1 portion of cooked Sushi rice
• 4 lemon wedges
• 3 tbsp finely chopped chives, plus 1 tbsp extra to garnish
• 150 g (5½ oz) clams
• a couple of pinches of Maldon sea salt flakes
• 1 tbsp sesame oil
• a sprinkle of shichimi pepper
• 2 tbsp tobiko eggs
• 1 tbsp nori seaweed, ripped into 5mm (¼in) pieces
• 1 tbsp toasted white sesame seeds, plus extra to garnish
• 12 medium-sized prawns (shrimp) (about 150g (5½oz))
• 8 spears baby asparagus (about 60g (2oz))
• 1 tbsp rice vinegar
• 2 tbsp light soy sauce
• 150 g (5½ oz) baby squid with tentacles
• 4 scallops (about 120g (4oz))