What is Natto Maki?
Natto Maki (納豆巻き) is a unique sushi roll made with fermented soybeans (natto) at its core. It was created in 1963 at “Sanzushi (三寿司),” a sushi restaurant in Morioka, Iwate Prefecture. This roll was a creative way to make sushi more accessible. By adding natto, the restaurant gave people an affordable option for luxury sushi.
Today, natto maki is a common part of Japanese cuisine, found in many places, from convenience stores to local supermarkets.
Key Ingredients
- Vinegared Sushi Rice: The building block of any sushi dish. It’s a specially seasoned blend of Japanese rice mixed with vinegar, sugar, and salt. For the best sushi rice texture and flavor, check out my detailed sushi rice recipe.
- Natto: The star of our natto maki! These fermented soybeans are a classic Japanese ingredient that often gets mixed reviews. For sushi rolls, make sure you use “Hikiwari (ひきわり)” type of natto. If you’re new to natto or don’t know what Hikiwari is, check out my “Natto 101” article before you get started.
- Sushi Nori Seaweed: We’ll cut the squares in half to create perfect rectangles for our hosomaki (thin sushi rolls). Look for high-quality nori with vibrant color and a crisp texture for the best flavor and easier rolling.
- Soy Sauce: This is the perfect dipping sauce for our Natto Maki. Go for Japanese dark soy sauce to get that authentic umami flavor that goes so well with Natto Maki.
Tools Needed for Natto Maki:
- Bamboo Sushi Rolling Mat: This traditional tool is essential for creating tight, uniform sushi rolls.
- Sharp Knife: A sharp knife is essential for clean, precise cuts. If your blade is dull, you’ll end up squishing your beautiful rolls, so make sure it is nice and sharp.
- Damp Cloth: This is a handy tool for sushi-making. Use it to wipe your knife blade after each cut to prevent rice from sticking and keep those perfect sushi pieces.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Natto Maki at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
To get started, you’ll want to prepare the vinegared sushi rice. Mix the vinegar, sugar, and water, then blend it into your cooked rice until it’s nice and glossy. Use a rice scoop to cut and fold the mixture so that it’s distributed evenly without crushing the rice grains.
Let the rice cool with a fan until it reaches room temperature.
Then cover it with a damp cloth to keep it from drying out.
For more detailed instructions, check out my sushi rice recipe.
Just cut a square of nori in half to make a hosomaki. If you’re not sure about making straight cuts, you can fold the nori and tear it along the crease, or use kitchen shears.
Set up your sushi station with a bowl of cold water and a bamboo rolling mat. Place the mat with the knots at the top, face up.
Place the nori on the mat, with the rough side facing up, lining it up with the bottom edge. Wet your hands to prevent sticking, and take about 80 grams of rice.
Spread the rice evenly across the nori, leaving a finger-width border at the top.
Now, just create a small ridge along this border.
Use one hand to create a sort of “wall” as you spread the rice, which helps ensure an even distribution—this is crucial for uniform hosomaki. Just be careful not to press too hard and ruin the rice texture.
Place the natto right in the middle of the rice (not on the nori). Use a fork to even out the spread.
Line up the bottom edge of the nori with the edge of the mat to keep everything nice and neat.
Start rolling from the bottom, using the mat to encase the ingredients.
Use your thumbs to lift the mat, then use your fingers to gently press the filling to keep it from spilling.
Keep rolling, using the empty border to seal the roll.
Press your thumb, middle finger, and index finger around the mat and press to shape your roll into a square.
To cut, just wipe your knife with a damp towel to make sure it doesn’t stick. Just use a small, sharp sawing motion, pushing forward and then back and forth.
Split the roll into six equal pieces by cutting it in half first, then each half into thirds.
And that’s it!
Serve your hosomaki with dark soy sauce for dipping and enjoy your homemade Natto Maki!
I hope you enjoy this Natto Maki recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Hosomaki Recipes
- Tekka Maki (Tuna)
- Kappa Maki (Cucumber)
- Kanpyo Maki (Simmered Gourd)
Natto Maki (Fermented Soybeans Sushi Rolls)
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 sheets 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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