Put rice in a deep enameled cast
iron casserole and wash well, changing water several times until
water becomes clear.
Leave to soak in just enough water
to cover rice for 1 hour.
Meanwhile, in a saucepan mix sake,
soy sauce and sugar over high heat and quickly toss in clams.
Skim surface and remove from heat.
Pour juice form pan into a
measuring jug and keep clams warm in the pan.
Drain rice.
Add enough water to jug to make
pan juices up to 250 ml and dissolve salt in it.
Pour mixture over rice, cover and
place on high heat, bring to the boil and cook for 7-8 minutes until
it sizzles, then lower heat and simmer for 10 minutes.
Place clams and spring onions on
top.
Cover and cook over high heat for
2 seconds.
Remove from heat and leave to
stand for 10-15 minutes.