Blue Matcha California Maki

Recipe created and originally posted by @my_wild_tribe_ on instagram, and adapted for this post.

"Blue California roll anyone? Made these in 30 minutes as I was rushing so the fillings are not done right! .

I added butterfly pea flowers otherwise known as blue matcha from in the water I used to cook the rice. 
Once the rice is cooked, I sprinkled it with rice vinegar which made the blue rice into a purple- ish shade"



-Nori seaweed sheets

-Sesame seeds

-Sot Sauce + wasabi (optional)

For the rice:

-2 cups short or medium grain rice

-4 tbsp rice Vinegar

-1 tsp blue matcha

-1/2 tsp salt

-1 tsp coconut sugar or other sweetener

For Fillings:

-1 ripe avocado

-1 cucumber

-1 mango

-any other filling of your choice!

Equipment: bamboo mat and plastic wrapper to roll the maki.



Cook the rice on the stove or in a rice cooker, adding 1 tsp blue matcha to the cooking water.

Once cooked, place the rice in a large bowl and stir it. Let it cool for a few minutes. When the rice is warm, add the rice vinegar, salt and sweetener, and mix. You will notice the rice turn from bright blue to indigo-purple. This is because blue matcha turns pink as it gets more acid. Pretty cool! 


Slide instagram carousel to watch instruction video:


Wrap your bamboo mat in cling wrap, place a sheet of nori on it, and use your wet fingertips to distribute the rice evenly. Once done, flip the nori and rice, so that the nori faces up on your mat. Add your fillings, and roll tightly.

Once you have a tight roll, slice your maki, sprinkle with sesame seeds, and serve! 



Blue Matcha Butterfly Pea Flower Tea Powder

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