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Futo-Maki with foie gras and kiwi

Temps de
préparation 40 minutes
Temps de
cuisson 20 minutes
Niveau de
difficulté Difficulty: +++
Dish type Main course
Cuisine type Bistro, Gastronomic, Japanese
Portions 6 personnes

Ingrédients

  • 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
Imprimer la recette

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).