Nameko mushrooms120g (4oz), finely chopped, or use any preferred variety of small mushrooms
Potato flour10g (⅓oz), mixed with a little water
Rinse jasmine rice grains, then cook in a rice cooker. Set aside.
Beat eggs. Heat a non-stick frying pan and use some oil-soaked paper to lightly grease pan. Slowly pour in beaten eggs, turning pan clockwise so that egg coats pan evenly and forms a thin sheet. Sear until egg pancake turns light golden brown. Remove from pan and set aside.
Prepare foie gras. Separate the two lobes with your hands, then use a sharp knife to remove visible clotted blood, veins and membranes. Slice into 0.5-cm (¼-in) cubes. Marinate with pepper, sesame oil, coriander, garlic and shallot. Set aside.
Heat a little oil in a wok over medium heat. Sauté ginger until fragrant. Add rice, carrot, spring onions, salt and seasoning ingredients. Stir-fry until seasoning is evenly absorbed by rice and fragrant. Remove from heat and set aside.
Place egg pancake on a sushi mat. Trim it to fit the mat, then spoon fried rice near one edge of pancake. Roll up pancake tightly like a spring roll, then cut into 2.5-cm (1-in) lengths. Arrange on a serving plate.
Blanch mushrooms in hot water for 1 minute and drain well. Heat a frying pan over high heat and sear foie gras for about 10 seconds on each side. Add mushrooms and sauté until fragrant, then add stock and season with salt. Bring mixture to the boil and thicken with potato flour solution.
Remove foie gras and mushrooms from heat and spoon on top of rice rolls. Garnish as desired and serve immediately.