Natto Maki (Fermented Soybeans Sushi Rolls)
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Prep Time
30 mins
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Total Time
30 mins
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Servings
4 rolls
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Cuisine
Japanese
Natto Maki (Fermented Soybeans Sushi Rolls)
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 tbsp rice vinegar
- ¼ tsp sugar
- ½ tsp salt
- 320 g cooked Japanese short-grain rice approx 1 rice cup (raw) makes 4 rolls
- 2 heets sushi nori seaweed
- 2 packs hikiwari natto finely chopped type - approx 1/2 pack per roll
- soy sauce for dipping
Instructions
- Mix 1 tbsp rice vinegar, ¼ tsp sugar and ½ tsp salt together in a bowl until dissolved.
- Pour the mixture over 320 g cooked Japanese short-grain rice while still warm. Mix gently yet thoroughly using a rice paddle while fanning to cool, then cover with a clean damp tea towel to prevent it from drying out.
- Optional: Turn your gas burner on low and carefully fan 2 sheets sushi nori seaweed over the fire to improve the texture and aroma.
- Fold the nori in half, pinch along the crease and then neatly tear down the fold. (Use scissors if preferred.)
- Place your bamboo rolling mat on a flat surface in front of you with the bamboo laying horizontally. With the rough side facing up, align the long side of the nori with the bottom of the mat.
- Wet your hands and take a handful of sushi rice (approx 80g / ½ US cup). Shape it into a rough cylinder.
- Spread the rice out to the edges leaving a border along the top, pinching along the top edge of the rice to make a ridge. Thoroughly mix 2 packs hikiwari natto until foamy, then spread the natto through the middle, using half a packet per roll.
- Lift the bottom of the mat and roll until the edges of the rice meet.
- Press firmly, then lift the edge of the mat and roll once more to seal.
- Wipe a sharp knife with a damp cloth and cut the sushi roll in half.
- Cut each half into thirds, wiping the knife between each cut.
- Enjoy with a small bowl of soy sauce for dipping!
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