Recipe for California rolls with foie gras, mango, and a bit of golden sesame.

Preparation of the rice: Rinse the rice with clear water. In a bowl, pour the rice into a large volume of water, the water will turn white. Discard the water and repeat the process until the water is clear (about 3 to 4 times). Boil 300 ml of water in a saucepan. When the water is boiling, add the rice and reduce the heat to low. Let it cook for 15 minutes. When the rice is cooked, add 4 tablespoons of rice vinegar. Personally, I buy pre-seasoned vinegar; otherwise, prepare it with two tablespoons of sugar and one teaspoon of salt. Mix the rice well and let it cool.

Prepare the filling: Peel and slice the mango. Cut the foie gras into strips at least 1 cm thick. Lightly toast the sesame seeds in a hot pan, being careful not to burn them as it can happen quickly, and set aside.

Assembly of the California rolls: Put water in a container and 1 tablespoon of rice vinegar to soak your hands during preparation. Cover the bamboo with cling film (optional but much more hygienic). Place the sheet of nori (I cut 1/4 of the nori sheet because the ones I buy are too large for my taste and the rolls are too big).

Dip your hands in water and take a handful of rice (it's better to take a little than too much as you can adjust later). Starting from the edge, spread the rice with your hands on the seaweed sheet.

If you haven't taken enough, fill in the gaps. Sprinkle the rice with golden sesame seeds. Dip your hands back in the water to remove the stuck rice grains and flip the seaweed sheet. Place your filling at the bottom of the seaweed sheet and along its entire length.

Let's start folding: Using the "bamboo," roll the seaweed sheet tightly.

Refrigerate while making the next ones. Once you have finished all your rolls, cut them into slices that are neither too thin nor too thick.

To finish, I hope you enjoyed this recipe! Enjoy your meal! :) You can follow me on my blog or on my Facebook page.