Delicious natto maki sushi roll, with step-by-stop photos to make it even simpler. Get ready to roll with this healthy Japanese natto roll!
Ingredients
For the rice
- Sushi rice: The classic Japanese rice that is essential for making any sushi! They are naturally sticky which helps hold the shape of your natto sushi.
- Brown rice: Adds a nutty flavor and a wholesome touch, though you can also skip this and substitute with only regular sushi rice for a more traditional approach.
- Water: To cook the rice.
- Rice vinegar: A key seasoning ingredient for the rice, adding that tanginess.
- Sugar: Balances the flavor profile of the rice.
- Salt: Enhances the overall taste and brings out the flavors.
And now for the filling and rolling!
- Nori sheets: Thin seaweed sheets as the sushi wrappers.
- Natto: The star ingredient! The fermented soybean product that I’m guessing is the reason why you’re here on this page 😉
- You can use both fresh, or frozen natto for this natto maki!
- Green onion or chives (optional): Chopped and mixed with the natto, these ingredients offer a fresh and aromatic element to the rolls.
- Soy sauce or vegan mayo: Condiments that can be served alongside the natto rolls for dipping, adding additional layers of flavor and can be used according to personal preference.
Step-by-step Instructions
Cook the rice by combining sushi rice, brown rice, and water in a saucepan. Boil, then simmer until cooked. Let it steam for 10 minutes.
While waiting for the rice to cook, mix rice vinegar, sugar, and salt to create the vinegar mixture. Microwave if needed to dissolve any clumps.
Optional: Chop green onions or chives.
Once your rice is cooked through, cover your saucepan with a lid to let it steam for 5 minutes.
Transfer the cooked rice to a baking sheet. Then, pour the vinegar mixture over the rice and fold gently to coat every grain evenly. Yes, every grain. But don’t worry, this shouldn’t take more than 3 minutes!
Now allow the rice to cool for 10-15 minutes. And no, please do NOT skip this step if you want to get nice sushi rolls!
Check out this Brown Sushi Rice recipe for the full tips & tricks to make the perfect healthy sushi rice with whole grain brown rice!
Place a nori sheet on a bamboo sushi mat with the shiny side down. Then spread rice evenly over it, leaving space at the top while making sure that both sides are covered well.
Spread the natto horizontally, about an inch (2.5cm) from the bottom. Add the chopped green onions/chives now if using. Be careful not to add too much natto so the sushi can roll up nicely!
Roll the sushi tightly using the mat, applying gentle pressure by pressing the sushi roll using the mat. Seal the roll with a bit of water if necessary.
Repeat with the remaining ingredients.
Use a sharp knife to slice the rolls into bite-sized pieces, approximately 6 pieces per roll.
Don’t have a sushi mat? Try making a temaki (hand roll) instead by following my cut rolls vs hand rolls guide!
Why is Natto So Good For You?
Natto is a good source of plant-based protein, fiber, and vitamins like vitamin K and B complex vitamins. It also contains a natural enzyme called nattokinase, which may have potential cardiovascular benefits by promoting healthy blood circulation. Additionally, natto is rich in probiotics. In case you want to read more, check out this Healthline article about the health benefits of natto.
Serving Suggestions
Get creative with the dipping sauce by combining your 3-minute oil-free vegan mayo with other flavors such as in this Yuzu Mayo or even Spicy Sambal Chili Mayo! Want some garlicky dipping sauce? Then check out my Gochujang Aioli and Kimchi Aioli recipes!
I’m also a fan of doing a sushi party. In that case, you can check my other easy maki sushi recipes such as this Kappa Maki (cucumber roll), Umeshiso Roll (Japanese pickled plum and shiso leaves roll), Shiitake Roll, Asparagus Sushi, Mango Roll, Peanut Avocado Sushi, and Brown Rice Kimchi Sushi recipes.
It’s also super fun to let other people try natto for the first time and see their reaction!
Storage and Meal Prep Instructions
Storage: For the best taste, consume the natto sushi rolls fresh, or at least within 12 hours of preparation. If you are not consuming them directly, store them in the refrigerator.
Meal prep: If you want to meal prep, prepare the sushi rice beforehand and refrigerate it for up to 4 days. Only when you’re ready to enjoy the sushi, assemble them by making the rolls.
FAQ
Want More Recipes?
Prefer deconstructed sushi instead? Check out this 30-minute Rainbow Poke Bowl!
If you’re a fan of fermented food, try my Indonesian Sticky Tempeh or Kimchi Loaded Fries.
Natto Maki Sushi Roll (+ Step-by-step Photos!)
Ingredients
Sushi Rice
- ½ cup white short-grained sushi rice 110 grams uncooked
- ½ cup brown rice 105 grams uncooked, feel free to sub with regular sushi rice as above for a more traditional recipe
- 1.5 cups water or according to package instructions
- ¼ cup rice vinegar 60ml (see notes for substitutes)
- 2 Tablespoons sugar 30 grams (see notes for substitutes)
- 1 teaspoon salt 5 grams
Fillings
- 4 nori sheets cut into half
- 75 grams natto
- (Optional) 1 small green onion or chives
- Soy sauce or vegan mayo for serving
Instructions
Cook the rice and prepare rice vinegar mixture
- In a medium saucepan or pot, combine the sushi rice, brown rice, and water. Bring to a boil over medium-high heat. Once it boils, reduce the heat to low and simmer according to package instructions, probably for about 10-15 minutes. Turn off the heat and let the rice sit, covered, for an additional 10 minutes to steam.Note that you can also cook it in a rice cooker.
- While the rice is cooking, prepare the rice vinegar mixture by mixing the rice vinegar, sugar, and salt. They don’t have to be completely dissolved although the more evenly dissolved they are, the better.If you see clumps, microwave the mixture, in 10-15 second increments.
- Optional: Chop some green onions or chives.
- Once the rice is cooked, cover with a lid to let it steam for an additional 5 minutes.
Mix rice with the sushi rice seasoning
- After about 5 minutes, transfer the rice to a baking sheet or a large plate. This is important to get a sticky but fluffy sushi rice. Gently flatten out the rice.
- Directly afterwards, pour the rice vinegar mixture to the rice. Then use a rice spoon or spatula to fold over the rice to mix it evenly with the seasoning. Continue mixing in a ‘slicing’ motion until all grains of rice is coated.
- Now leave the rice to cool down for about 10-15 minutes. You can also use a fan to do this to speed it up.
Roll, roll, roll!
- Once the rice cools down, place a nori sheet on the bamboo sushi mat with its shiny side down.
- Using a (rice) spoon, spread the rice evenly over the nori, leaving an inch (2.5cm) at the top. Be sure to fill in the left and right sides completely. If the rice sticks too much to the (rice) spoon, wet the spoon slightly but note that you don’t want water to be dripping from the (rice) spoon.
- Add the natto in a horizontal line, about an inch (2.5cm) from the bottom. Be careful not to add too much so you can roll them nicely.
- (Optional) Add the cut green onions/chives if using.
- Roll the sushi tightly using the sushi mat, applying gentle pressure by pressing the sushi roll (and sushi mat) to keep it secure. If needed, seal the roll by moistening the edge of the nori with a bit of water.
- Repeat the process with the remaining rice, natto, and nori sheets.
- Once all the sushi rolls are prepared, use a sharp knife to slice them into bite-sized pieces, about 6 pieces per roll.
- Serve the Natto Sushi rolls with soy sauce for dipping!
Notes
- Brown rice: You can substitute this with regular sushi rice such that you’re only using white short-grained sushi rice for this recipe. This is the more traditional way of making this natto sushi roll, but it will then contain less fiber and protein.
- Rice vinegar: You can replace this with diluted white vinegar (2 parts white vinegar to 1 part water). If substituting with other types of clear vinegar, you will taste a hint of flavor (such as that apple-like aroma if using apple cider vinegar)
- Sugar: If you don’t have sugar, you can use another flavorless sweetener of choice. If you use a sweetener that has an intrinsic taste such as honey or maple syrup, they will impart a slightly different flavor to the rice (e.g. that honey and mapley taste), so you can proceed while being mindful of this effect!
- It is best to consume these natto maki fresh, or at least within 12 hours.
- If you want to meal prep though, you can make the rice separately, but only roll the sushi when you want to consume them.
- The calorie calculation is for 1 serving, excluding the toppings and dipping sauce.
Made this the other day and I like that you’re using brown rice. Makes the sushi healthier 🙂
We had this once during our travel and this version was very close! Brought us back to our Japan trip, so thanks!