Natto Roll Sushi : Sushi rice and natto wrapped in seaweed

Natto maki (納豆巻き)　　

Whak kind of dish is Natto maki？　　

natto roll sushi = natto maki zushi

Nattomaki is a type of maki zushi(Sushi rolls) that uses natto as an ingredient. Maki zushi are rolled in a sheet of nori seaweed into the shape of a tube.

Sushi rolls are made with a variety of ingredients such as cucumber, kanikama, tamagoyaki, kanpyo, and sashimi.

Makisu (a bamboo sushi-rolling mat) is used for making maki zushi. Makisu can be purchased at 100 yen shops.

I love natto, and on a holiday morning, I find it blissful to eat freshly cooked white rice with natto and egg yolk on top.

Strangely enough, after drinking alcohol, I crave natto rolls. Not many people agree with this. I love putting very sour pickled plums made by my grandmother into natto maki bought from a convenience store.

The natto used for natto maki is mainly hikiwari natto(crushed natto). I use small-grain natto, which allows you to taste the natto flavor more, and eat it with soy sauce and wasabi.

Depending on my mood, I sometimes add green onions, green shiso leaves, cucumber, etc. to the roll.

There are a few tricks to rolling sushi rolls.

• Place ingredients on the rough side of the nori seaweed.
  • The nori used can be either sushi nori or yaki nori. It may have cuts in it to make it easier to bite into. The cuts should be perpendicular to the direction you are rolling.
• Place the shushi rice on top and spread it evenly, leaving about 3cm at the back.

Thin sushi rolls made by cutting a sheet of nori in half are called hosomaki.

If you don’t have a makisu, Gunkan sushi rolls are a good option. It is a type of sushi in which small oval-shaped vinegared sushi sushi rice is wrapped in a band of seaweed and topped with ingredients.

Gunkan means “warship” in English. Gunkan-maki was so named because it looks like a warship.

Nutritional Information about Natto

Natto is a food made by fermenting steamed soybeans with natto bacteria. It has a unique stickiness and flavor.

Because some of the protein in soybeans is broken down into amino acids, it is very easy to digest and absorb.

Furthermore, vitamin K and vitamin B2 are produced by the natto bacteria. Natto also contains a lot of calcium and dietary fiber.

There are three types of natto: otsubu (big grain), kotsubu (small grain), and hikiwari (chopped grain).

Hikiwari natto produces more vitamin K. Nevertheless,tsubu natto contains 600 mg per 100 g, while hikiwari natto contains 930 μg per 100 g, so either way the vitamin K2 is very high.

The vitamin K2 contained in natto has a bone-building effect, and because it is rich in calcium, it is said to be effective in preventing and treating osteoporosis.

Vitamin K is an essential nutrient for making blood clotting factors, but if you are taking the drug warfarin, please avoid eating it as it will weaken the effectiveness of the drug.

Here is my favorite recipe for eating natto. Check it out.　👉　Oroshi Natto with Shirasu is my best natto recipe.

NUTRITION FACTS OF Natto Roll Suhi：Sushi rice and natto wrapped in nori seaweed

1620kcal Protein 56.3g Fat 23g Carb 301.4g Salt Equivalent 3.1g

INGREDIENTS FOR Natto Roll Suhi：Sushi rice and natto wrapped in nori seaweed（4 pieces ）

• Rice 311g After cooking, the weight of the rice will be 2.5 times larger (780～800g).
  • Water 380～450g
• Steamed rice 800g
  • Rice vinegar 60g
  • Sugar 30g
  • Salt 3g
• Kotsubu Natto 200g
• Nori seaweeds 4sheets(19×19cm)

Kotsubu means small grain. You can also use hikiwari(chopped) natto. Use whatever you like.

Natto Roll Suhi：Sushi rice and natto wrapped in nori seaweed COOKING INSTRUCTIONS

1. Wash the rice and place it in the rice cooker with water to cook.
2. Mix the cooked rice with vinegar, sugar, and salt.
3. Spread the sushi rice on the nori seaweed, taking up 2/3 of the surface area from the front.
4. Place the natto mixed with sauce on top.
5. Roll it from the front.
6. Wait for about 5 minutes, then cut into 6 equal pieces.

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