Rinse 1 cup of sushi rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice with 1 ¼ cups of water. Bring to a boil over medium heat, then cover, reduce to low, and simmer for 20 minutes. Once cooked, remove from heat and let the rice sit covered for an additional 10 minutes. Fold in 2 tablespoons of rice vinegar, 2 tablespoons of sugar, and a pinch of salt while the rice is still warm.

In a mixing bowl, beat 8 ounces of softened cream cheese until smooth and creamy. Gradually incorporate ¼ cup of powdered sugar and 1 teaspoon of vanilla extract, continuing to mix until fully combined. Gently fold in 1 cup of fresh blueberries, being careful not to crush them.

Place a sheet of nori on a bamboo sushi mat with the shiny side facing down. Using wet hands, spread an even layer of the prepared sushi rice over the nori, leaving about 1 inch of space at the top edge. Spoon a line of the blueberry cheesecake filling across the center of the rice. Roll the sushi tightly away from you, pressing gently to secure the ingredients together.

Use a sharp knife to slice the sushi roll into bite-sized pieces, cleaning the knife with a damp cloth between cuts for clean edges. Arrange these vibrant Blueberry Cheesecake Sushi Rolls on a serving plate, and if desired, garnish with coconut flakes and extra blueberries.