preparation

To prepare the sushi rice, thoroughly rinse your rice in a colander under running cold water, until the water is clear. Drain well, then put the rice and water in a saucepan. Cover and bring to the boil, then reduce to a low heat and cook for about 10 minutes, or until the water is fully absorbed. Turn off the heat and leave to rest with the lid on for a further 10 minutes.

Once the rice is cooked, transfer to a wide serving bowl. Douse with rice vinegar and the 1883 Out of the Blue syrup, then mix gently with a spatula to avoid squashing the grains. Let it cool down slightly to room temperature.

Mix the fig jam with the almond powder in a small bowl to obtain a creamy, slightly textured garnish.

To make the onigiri, take a portion of rice (about 2 soup spoons) and flatten it in your wet hand. In the middle, place a bit of pickled plum and a small amount of the fig and almond garnish. Gently close the rice around the filling and shape it into a triangle or ball.

Wrap each onigiri in a shiso leaf to add a touch of freshness. Reserve for a while so the flavors can harmoniously interact, then enjoy.