top of page

Natto and Spring Onion Onigirazu

Prep Time:

15 Minutes

Cook Time:

0 Minutes


2 Servings



About the Recipe

You could call natto the Japanese equivalent of marmite - people (even Japanese people!) seem to love it or loathe it. For the uninitiated reader, natto is a sticky cluster of fermented soya beans with an unusual taste and smell which I liken to a ripe blue cheese. So if you like ripe cheeses, chances are that you will like natto too.(Even if you don't like blue cheeses, read on!) I should add that natto is an exceedingly healthy thing to eat (unlike ripe cheeses!)


5 tbsp natto

1 spring onion, finely chopped

20g lettuce leaves

1/2 tp mustard

1 tsp soy sauce

2 sheets, nori

2 sheet, cling film*

150g cooked rice

* the cling film should be slightly bigger than the nori sheet, so about 30cm X 30cm


mix the natto well in a bowl until it becomes sticky

add the chopped spring onion, mustard & soy sauce and mix again

lay the cling film on a plate, then lay the nori sheet on top &

place them diagonally in front of you, so you have a corner at the top and bottom

spread 1/4 of the rice in the centre of the nori sheet

spread 1/2 the natto over the rice

place 1/2 the lettuce leaves on the natto

spread another 1/4  of the rice on the lettuce

pull the top and bottom  corners of the nori over the filling

now bring the left and right corners up to form the onigirazu

use the cling film to form a neat, square parcel

rest for 5 mins and then cut in half using a sharp knife

bottom of page