Foie Gras Nigiri Recipe

Prepare seasoned sushi rice

If not already cooked, prepare short-grain sushi rice according to package instructions. While still warm, season 1.5 cups cooked rice with 1 tablespoon rice vinegar (or sushi vinegar to taste) and gently fold to combine. Cover and keep slightly warm.

Portion rice

Wet your palms lightly with a little rice vinegar to prevent sticking. Portion the rice into 6 to 8 small oblong nigiri mounds (about 2 to 2.5 tablespoons rice each). Press gently to form firm but slightly yielding rice bases. Place on a tray and cover lightly with plastic to prevent drying.

Prepare foie gras

Remove foie gras from refrigerator and, using a very sharp knife, trim away any veins and connective tissue. Slice the foie gras into 6 to 8 pieces approximately 1/4 inch (6–7 mm) thick and about 1.5–2 inches long so they will drape over the rice pieces. Pat slices dry with paper towel.

Season foie gras

Season both sides of each foie slice very lightly with kosher salt (a pinch) and a light grind of black pepper. Sprinkle a very small amount (pinch) of yuzu salt or yuzu kosho on one side of each slice — this will give bright citrus-umami contrast; be conservative so it doesn't overpower the foie.

Sear foie gras

Heat a heavy skillet over medium-high heat until hot. Add 1 teaspoon neutral oil and then the foie slices in a single layer (work in batches if needed). Sear each side for 15–30 seconds or until a caramelized brown crust forms while the interior remains tender. Remove to a paper towel-lined plate to drain. As foie renders fat, spoon off excess or reserve for other use.

Quick glaze

In the same pan, reduce heat to low and add 1 tablespoon unsalted butter, 1 tablespoon mirin and 1 teaspoon soy sauce. Stir to emulsify and warm until slightly syrupy (about 30–45 seconds). Add 3 tablespoons blackberry glaze and stir until sauce is glossy and just warmed through. Remove pan from heat.

Coat foie with glaze

Briefly return foie slices to the pan off direct heat or brush each slice lightly with the warm blackberry glaze so each piece gets a thin, even coating. Be careful not to overcook—just enough to take on glaze warmth.

Assemble nigiri

Place a glazed foie slice over each rice mound, pressing gently so the foie adheres to the rice. If needed, use a thin strip of plastic wrap to press and shape each nigiri for 5–7 seconds to create a snug bond without crushing the foie.

Finish & garnish

Dot each foie slice with a small pinch (about 1/4 teaspoon) of black tobiko in the center. If using, place a microgreen or a small sprig of mitsuba alongside the tobiko. If desired, lightly dust a tiny pinch of yuzu salt over each piece for additional brightness—use sparingly.

Serve

Arrange foie gras nigiri on a chilled plate and serve immediately while foie is still slightly warm. Provide soy sauce or the reserved blackberry glaze on the side for optional dipping. Estimated serving is 6 to 8 pieces; enjoy within minutes for best texture.