Servings
Font
Back
0.0 from 0 votes

Natto Maki (Fermented Soybeans Sushi Rolls)

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
30 mins
Total Time
30 mins
Servings: 4 rolls
Cuisine: Japanese

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

    Cup of Yum
  1. Mix 1 tbsp rice vinegar, ¼ tsp sugar and ½ tsp salt together in a bowl until dissolved.
  2. 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.
  3. Optional: Turn your gas burner on low and carefully fan 2 sheets sushi nori seaweed over the fire to improve the texture and aroma.
  4. Fold the nori in half, pinch along the crease and then neatly tear down the fold. (Use scissors if preferred.)
  5. 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.
  6. Wet your hands and take a handful of sushi rice (approx 80g / ½ US cup). Shape it into a rough cylinder.
  7. 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.
  8. Lift the bottom of the mat and roll until the edges of the rice meet.
  9. Press firmly, then lift the edge of the mat and roll once more to seal.
  10. Wipe a sharp knife with a damp cloth and cut the sushi roll in half.
  11. Cut each half into thirds, wiping the knife between each cut.
  12. Enjoy with a small bowl of soy sauce for dipping!