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–+ servings

Natto Maki (Fermented Soybeans Sushi Rolls)

Prep Time30 minutes
Total Time30 minutes
Author Yuto Omura
Servings 4 rolls

Ingredients 
 

Instructions 

  • Mix 1 tbsp rice vinegar, 1 tsp sugar and ½ tsp salt together in a bowl until dissolved.
    Rice vinegar, salt and sugar mixed in a small glass bowl
  • 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.
    Pouring sushi vinegar mixture over warm rice
  • Optional: Turn your gas burner on low and carefully fan 2 sheets roasted seaweed for sushi (nori) over the fire to improve the texture and aroma.
    fanning nori over a small flame over a stove
  • Fold the nori in half, pinch along the crease and then neatly tear down the fold. (Use scissors if preferred.)
    animation showing how to break nori in half neatly to make hosomaki
  • 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.
    nori aligned with the bottom of a bamboo sushi rolling mat
  • Wet your hands and take a handful of sushi rice (approx 80g / ½ US cup). Shape it into a rough cylinder.
    rice rolled into a thick 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 natto until foamy, then spread the natto through the middle, using half a packet per roll.
    spreading natto over rice and nori ready to make natto maki sushi rolls
  • Lift the bottom of the mat and roll until the edges of the rice meet.
    rolling natto maki using bamboo rolling mat
  • Press firmly, then lift the edge of the mat and roll once more to seal.
    rolling natto maki using bamboo sushi mat
  • Wipe a sharp knife with a damp cloth and cut the sushi roll in half.
    cutting natto maki sushi roll in half on a wooden chopping board
  • Cut each half into thirds, wiping the knife between each cut.
    cutting a natto maki sushi roll into six pieces on a wooden chopping board
  • Enjoy with a small bowl of Japanese soy sauce (koikuchi shoyu) for dipping!
    Six natto maki fermented soybeans sushi rolls on a wooden chopping board