We must be familiar with this traditional Japanese food that has been recognized globally. Sushi is the most notable dish that portrays Japanese cuisine. It has become a universal food that can be regularly enjoyed at Japanese restaurants outside Japan.
Originally, you could make sushi by simply combining sushi rice (rice that has been mixed with sushi vinegar) with raw fish, let’s say salmon or tuna, on top of it. Only with the concoction of that two main ingredients, certainly can produce something flavorful, delightful experience.
Nowadays, sushi continues to evolve uniquely to reflect local characteristics. Thus, it’s not surprising anymore if you see sushi whose toppings don’t use raw food or other seafood and use other unique ingredients as toppings instead.
Speaking of unique ingredients used in sushi nowadays, what if I say that the special ingredient is natto? Could you imagine what kind of taste it would be?
In this article, we will introduce you to the natto sushi recipe. You could try to make it at home to welcome the new experience of eating sushi and enjoying natto!
About Natto
Natto (納豆) is a Japanese food made from fermented soybeans using Bacillus subtilis or called natto starter under anaerobic conditions. Even though natto is a traditional Japanese food and most Japanese people grow up with natto as their everyday food, according to a 2017 survey by Nifty, a Japanese internet service provider, only about 62% of Japanese people actually enjoy natto. This is due to none other than the uniqueness of natto itself, the smell that resembles a distinctive cheese-like aroma but is more pungent so that not a few people find it difficult to get used to it.
However, there is a point that is no less important than the smell that characterizes natto itself, it’s the macronutrient content. Natto is proven to be rich in vitamin K2 content, antibacterial action, and high dietary fiber. Additionally, the enzyme produced during the fermentation process (nattokinase) can help provide remarkable effects for the digestive and immune system, just by eating natto in a bit of serving.
Notable, isn’t it? Just eating it directly in small portions can give you health effects that can’t be underestimated. This is why many people say that natto is Japan’s most polarizing superfood.
Read more article about natto here:
Natto Sushi Recipe
Natto Hand-rolled Sushi
Equipment
- Sushi mat (if needed)
Ingredients
- 100 g Natto with the sauce
- 200 g Sushi rice
- 1 tbsp Sushi Vinegar
- ½ tbsp Shio Koji
- 2 sheets Mori
Instructions
- Cut nori sheets in half carefully.
- Mix the natto, the natto sauce, and the shio-koji in a small bowl.
- Place the nori sheet and put the vinegarized rice and natto on it.
- Roll it up in the coned form while gently tightening with your fingers.
- Cut it into your size preference. Enjoy!
Product Used In This Recipe
At our shop, we are shipping fresh Bacillus subtilis natto (natto starter) and abroad for making homemade natto. You can use the natto made from our natto starter to make this recipe.
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Natto Starter Spores Powder 3g – 100% Organic Soybean Extract
Easily make natto at home with this natto starter powder to get the best health benefits of natto every day! We use 100% purely cultured natto starter extracted from organic soybeans (not genetically modified). Compared to the general natto starter, this product is characterized by its strong fermentative power.
