Sushi Rice Balls in Wild Blueberry Sauce

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For the Rice

½ cup (125 ml) sushi rice

¼ small chili pepper (more or less to taste)

1/3 cup (75 ml) pistachios

1 tablespoon (15 ml) sushi vinegar (or apple vinegar with a pinch of sugar)

½ teaspoon (2.5 ml) salt

 For the Sauce

1 cup (250 ml) green tea (steeped lightly)

½ teaspoon (2.5 ml) vanilla

1 cup (250 ml) wild blueberries

1 tablespoon (15 ml) sugar

2 teaspoons (10 ml) corn starch

½ teaspoon (2.5 ml) salt


Cook sushi rice cook according to package instructions.

Finely chop chili pepper (no seeds) with pistachios.

Mix both with hot rice and season to taste with sushi vinegar and salt.

Let cool and form apricot-sized balls with moist hands (so rice won’t stick).

Steep teabag lightly in 1 cup of water in a small saucepan.  Remove tea bag.

Add Wild Blueberries and sugar to the tea and let it simmer for approx 5 minutes.

Mix cornstarch with a small amount of cold water and mix it with the Wild Blueberries.

Bring to a boil until sauce is clear.

Season with salt and let cool.

Pour sauce into small bowl and gently place sushi rice ball on top.

Serve at room temperature.  Serves 4.

Wild Blue is Good for You!