Did you know? This recipe expresses the fusion of French and Japanese cuisine! During a trip to Tokyo, Émile, a French chef, discovered a small sushi restaurant in Ginza. Fascinated by the art of Hiroshi, the sushi master, he introduced him to Foie Gras. Inspired, they collaborated to create a sushi with Foie Gras and figs. Before leaving Tokyo, Émile taught Hiroshi how to prepare foie gras, while Hiroshi showed him a few sushi techniques. Back in France, Émile introduced this “foie gras sushi” to his Michelin-starred restaurant, where it became an instant success.
Ingredients:
- 200g Relais Gourmet semi-cooked foie gras of your choice
- 1 packet nori leaves
- 200g sushi rice
- 3 fresh figs
- 3 tablespoons white miso
- 2 tablespoons yuzu juice (or lemon juice if you can’t find yuzu)
- Toasted sesame seeds for decoration
- Soy sauce to accompany
Preparation:
- Sushi rice: Prepare sushi rice according to package instructions. Allow to cool.
- Miso-yuzu sauce: In a bowl, mix the white miso with the yuzu juice. Adjust to taste.
- Assembly: Place a sheet of nori on a bamboo mat (makisu). Spread a thin layer of rice, leaving a margin at the top of the sheet. In the center, add a slice of foie gras. Add a few slices of fresh figs.
- Gently roll up using the mat to obtain a tight roll.
- With a sharp knife, cut the roll into sushi slices.
- Presentation: Place sushi on a platter. Drizzle lightly with miso-yuzu sauce and sprinkle with toasted sesame seeds. Serve with soy sauce on the side.
Enjoy your meal! Tell us what you think in comments and on social networks!
