Futo-Maki With Foie Gras And Kiwi
INGREDIENTS FOR 6 SERVINGS:
2 tbsp golden sesame seeds
150 g raw foie gras
300 g sushi rice
3 dl water
3 tbsp seasoned sushi rice vinegar
1 tbsp caster sugar
1 pinch salt
6 sheets nori
2 tbsp mirin
1 tbsp sweetened soy sauce
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).