Futo-Maki au foie gras et kiwi
Futo-Maki with foie gras and kiwi
Ingredients
- 2 tbsp golden sesame seeds
- 150 g raw foie gras
- 2 kiwis
- 300 g sushi rice
- 3 dl water
- 3 tbsp seasoned sushi rice vinegar
- 1 tbsp caster sugar
- 1 pinch salt
- 6 sheets nori
- Rice vinegar
- 2 tbsp mirin
- 1 tbsp sweetened soy sauce
Instructions
Prepare the rice
- Rinse rice in clean water. Pour rice into a mixing bowl with abundant water.
- Strain and repeat until the water runs clear (about 3 or 4 times).
- Boil the water in a saucepan, pour in rice, and set heat to the lowest setting.
- Cook 15 mins. Turn off the heat, cover pan, and reserve.
- Combine the 3 tbsp rice vinegar with sugar and salt.
- Pour over the well-cooked rice, stir thoroughly, and allow to cool.
In the meantime, prepare filling
- Peel kiwis and cut into large sticks.
- Cut foie gras into strips at least 1 cm thick, then marinate in mirin and sweetened soy sauce.
- Mix a bit of water with 1 tbsp rice to soak your hands as you prepare the sushi.
- Cover the bamboo sushi mat with cling film.
- Lay a sheet of nori on top.
- Soak your hands in the water mixture and scoop out a handful of rice.
- Starting at one edge, spread rice over the nori sheet with your fingers.
- Add more rice to cover bare spots if needed.
- Sprinkle rice with golden sesame seeds.
- Soak hands once more to rinse away any clinging rice grains, then flip the sheet of seaweed over.
- Place filling (foie gras and kiwis) on the lower edge of the sheet of seaweed, spreading it all the way across.
Start rolling
- Using the bamboo mat, tightly roll the nori sheet.
- Refrigerate one by one as you roll the remaining sheets.
- Once you’ve rolled all the sheets, cut them into slices (not too thick or too thin).