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Natto Maki sushi rolls

Prep Time:

30 Minutes

Cook Time:

0 Minutes

Serves:

2 Servings

Level:

Intermediate

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!

Ingredients

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

Preparation

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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