How to make Natto Roll sushi, a uniquely Japanese dish

Natto maki (納豆巻き)　　

Whak kind of dish is Natto maki？　　

natto roll sushi = natto maki zushi = Sushi rice and natto wrapped in nori seaweed

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 roll sushi. 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.

Tips for rolling makizushi

• 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. On the other hand, maki zushi made using a single sheet of nori seaweed is called hutomaki. Natto sushi rolls sold at supermarkets and convenience stores are generally 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.

For more information on the nutritional value of natto, please see this article.　👉　Taste the ingredients unique to Japan “Shirasu Oroshi Natto”

NUTRITION FACTS OF Natto Roll Suhi

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

INGREDIENTS FOR Natto Roll Suhi（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. It is common to use hikiwari natto (chopped natto) for natto roll sushi. Use whatever you like.

Natto Roll Suhi　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. (It is better to put these seasonings in a heat-resistant container and heat them in the microwave for about 20 seconds before mixing them with the rice. This method makes the vinegar’s acidity milder and the sugar easier to dissolve.)
3. Lay a nori sheet with the shiny side facing down on the bamboo mat.
4. Spread the sushi rice on the nori seaweed, taking up 2/3 of the surface area from the front. When making sushi, using a Shamoji(rice scoop) instead of a spoon is a good choice because the rice grains don’t stick together as easily.
5. Mix natto with the accompanying sauce.
6. Scoop up about 2 heaping tablespoon natto and lay it horizontally on top of rice.
7. Roll it from the front. If you press too hard, the rice grains will be crushed and the natto will spill out. If you press too lightly, the shape will be lost. Try to use light pressure when rolling.
8. Wait for about 5 minutes, then cut into 6 equal pieces.

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