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Natto Maki sushi rolls

Prep Time:

30 Minutes

Cook Time:

0 Minutes


2 Servings



About the Recipe

If you a little unsure of whether you might like the very strong umami taste of natto, why not try it in a sushi roll? It really makes for a great combination of flavours and it's a perfect sushi choice for vegetarians. Just a little dip into soy sauce and a little wasabi and you'll be converted in no time!


40g natto (sticky fermented soya beans)

1/2 tsp soy sauce

1/4 tsp mustard

1 spring onion

1 sheet of nori, halved

160g sushi rice

1 sushi mat


chop the spring onion finely

roughly chop the natto

combine the natto, spring onion, soy sauce & mustard & mix well

spread 1/2 the sushi rice thinly onto a 1/2 sheet of nori leaving a cm strip at the top end

spoon 1/2 the natto lengthways onto the rice in a narrow strip

now, hold the bottom edge of the sushi mat, steady the nori with your index fingers and roll the sushi into shape, tucking the bottom of the nori sheet into the rice at the top

when the roll is formed, give the mat a light squeeze with your fingers to create a tighter roll, then unroll the mat

slice the maki into six pieces per roll, wiping & wetting your knife every time you cut, to prevent the rice from sticking to the blade.

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