1 can Oregon Fruit Blueberries, well drained reserve syrup
1 cup sushi rice
8 oz light cream cheese
Zest of one lemon
1 Tbs finely chopped mint
1 Tbs toasted sesame seeds
Add water to the reserved blueberry syrup to make 1 ¼ cup liquid. In a medium saucepan, combine blueberry syrup and sushi rice. Bring to a boil then reduce heat to low, cover and simmer for 25 minutes until all liquid is absorbed. Let cool. Meanwhile, whip cream cheese and then add ½ cup blueberries and whip into the cream cheese. Gently fold in the remaining blueberries. Line a sushi mat with plastic wrap. Spread the sesame seeds and lemon zest evenly over the plastic covered mat. Spread 1 cup of the cooled rice over the mat patting gently to smooth. Spread ½ the blueberry cream cheese over the rice. Sprinkle with the chopped mint. Roll up carefully inside the plastic wrap using the mat to form a uniform role. Wrap the roll including the ends in plastic wrap and refrigerate for 30 minutes. Repeat with the rest of the rice and filling.
Remove from plastic wrap and cut into pieces.
*for variety slice a tart apple very thinly and lay on the blueberry cream cheese before rolling. You can cook the rice in water with 2 TBS sugar instead of blueberry syrup and roll in black sesame seeds for another look and taste.Tags: Blueberry, Dessert Sushi, Sushi