Sushis with foie gras and Onion Confit


  • 150 g foie gras
  • 250 g round Japanese rice
  • 5 cl rice vinegar
  • 1 tablespoon sugar
  • 5 g salt
  • 4 nori sheets
  • 1 makisu: bamboo mat to roll sushi (optional but useful)


  • Boil the rice vinegar, sugar and salt. Set aside to cool.
  • Prepare the rice: rinse it in cool water until the water runs clear. Cook it following the instructions on the packaging. Cool. Add the vinegar-based preparation.
  • Prepare the rolls by putting half a nori sheet on the makisu.
  • Spread 1cm of rice on ¾ of the algae sheet.

Sushi filled with foie gras and onion confit

  • Spread with the Didden onion confit and put long, narrow strips of foie gras on top.
  • Roll up firmly to make a log. Cut it into 6 pieces.