French-Style Foie Gras Sushi

Glossy, sticky seasoned rice topped with a seared foie gras slice. The silky fat melts over the warm rice, enhanced by a touch of fig.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 600
• Protein: 8 g
• Carbs: 68 g
• Fat: 32 g

Ingredients

• 300 g White rice ( rinsed )
• 45 ml Rice vinegar
• 15 g White sugar
• 1 pinch Gray sea salt
• 200 g Duck foie gras ( sliced 1cm thick )
• 2 tbsp Fig jam (extra or classic)
• 1 piece nori seaweed ( cut into thin strips )

Instructions

1. Rice preparation

   Rinse the white rice in cold water until the water runs clear. Cook with an equal volume of water. The grain should be tender but hold its shape.

2. Seasoning the rice

   Mix the rice vinegar, sugar, and grey sea salt. Pour over the warm rice and fold gently with a wooden spatula without crushing the grains. The rice should become glossy.

3. Searing the foie gras

   Heat a dry pan. Place the foie gras slices. When a brown crust forms and the fat beads, flip. The center should remain soft to the touch.

4. Assembling the nigiris

   Shape small oblong rice balls with damp hands. Add a touch of fig jam, then the foie gras slice. Wrap with a thin strip of nori seaweed to hold it together.

Chef's tips

• The rice must be handled while warm; if it cools too much, it loses its stickiness.
• Sear the foie gras very cold, straight from the fridge, to get a sharp crust without melting the whole piece.

Storage

Consume immediately. Rice hardens in the fridge and foie gras loses its texture.