Nigiri foie gras flambé with honey and sriracha |

Preparation time: 30 min

• Rice preparation

  Rinse the rice 3–4 times in a row by covering it with cold water and gently stirring it for 10 seconds. Then drain the rice.

  Cooking methods:

  1- To cook in a pot, bring the water to a boil before adding the rice, reduce the heat (to a simmer), cover, and let cook for 20 minutes. Then turn off the heat and let it rest, covered, for 5 minutes.

  2- To cook in a rice cooker, add the water and rice, and let it cook (about 40 minutes).

  Using a whisk, mix together the rice vinegar, sugar, and salt.

  When the rice is cooked, add the vinegar mixture and stir very gently.

  Let the rice rest for 15 minutes before using it.

• Preparing the nigiri

  Cut each foie gras escalope into 4 thin slices, as rectangular as possible. Allow the foie gras slices to come to room temperature. Take a ball of rice and roll it gently in your hand. Transfer the rice ball to your other hand, then place a slice of foie gras and apply just a little pressure to shape the nigiri.

  Dilute the sriracha with the honey by heating a little in the microwave. Brush the top of your nigiri with the spiced honey, then flame the top with a flashlight to caramelize. Serve immediately with soy sauce for dipping.