Natto Maki (Japanese Natto Sushi Roll)

5 from 5 votes

The Natto Maki is a classic Japanese sushi recipe that will have you coming back again and again. It’s perfect for finger foods or packing in your lunchbox to eat on the go!

Looking for natto recipes? Try my Natto Rice BowlNatto Cheese Toast, or Natto Chahan!

natto rolls on a plate

This is another natto recipe for those who love it! The Natto Maki is a popular sushi roll made by filling natto (fermented soybeans) and sushi rice inside a nori sheet before rolling it up like your California Roll. First time to try? Don’t worry. Ingredients are simple, and they’re so easy to put together in the roll.


Natto is a traditional Japanese food made from fermented soybeans. It has a sticky and gooey texture, is highly nutritious, and is a popular choice for breakfast in Japan. One of the most common ways to enjoy natto is by serving it over rice. Learn more about natto in “How to Eat Natto: A Beginner’s Guide

Recipe Ingredients

You’ll need the following ingredients to make this Natto Maki Recipe:

Natto maki ingredients.
  • Japanese short-grain rice: We use short-grain rice, which is sticky, fluffy, and perfect for making sushi rolls. If you haven’t cooked it, please see this recipe: “How to cook Japanese short-grain rice on the stove.”
  • Natto: We use Hikiwari natto, which is made by crushing soybeans, removing the skin, and then fermenting. Hikiwari natto is often used for natto rolls because it’s easier to work with, but If you can’t find it at your local grocery store, you can use regular natto (not crushed).
  • Nori sheet: We use a whole sheet and cut it in half.
  • Rice vinegar, salt, and sugar for sushi vinegar.

How To Make Natto Maki: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

How to make natto maki.

Step 1

Mix the natto with the natto sauce.

How to make natto maki.

Step 2

Combine the sushi vinegar ingredients.

How to make natto maki.

Step 3

Pour the vinegar over the rice and stir.

How to make natto maki.

Step 4

Place the nori sheet on a bamboo sushi mat and spread the rice.

How to make natto maki.

Step 5

Put the natto in the center.

How to make natto maki.

Step 6

Roll it tightening with your fingers.

natto rolls on a plate

Your natto sushi roll is ready! Please enjoy dipping it in soy sauce if you like!


If you replace natto with other ingredients, you will have more sushi roll variations. Here are some ideas:


I don’t have a Makisu (bamboo sushi mat).

You can use cling wrap instead.

Can I use regular rice, not sushi rice?

Yes, you can. It won’t be sushi, but you can use regular rice and make the natto roll. Especially if you want to cut down on sugar and salt (included in sushi vinegar), it would be a great idea.

Can I use long-grain rice for sushi rolls?

Yes, you can, but they fall apart easily, so I highly recommend using short-grain rice.

Natto fell out when rolling. How can I prevent that?

Place the rice thinly. It’s okay if the rice is not filled out completely.

I want to make it for a 3-year-old son.

Cut into 8 equal parts or smaller for small children. The seaweed is not chewed easily by them and may get stuck in the throat when swallowed. Cut it into small pieces to prevent that accident.

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natto rolls on a plate

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Natto Maki (Japanese Natto Sushi Roll)

5 from 5 votes
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Prep: 5 minutes
Cook: 10 minutes
Total: 45 minutes
Servings: 6 rolls
Author: Juri Austin
The Natto Maki is a classic Japanese sushi recipe that will have you coming back again and again. It's perfect for finger foods or packing in your lunchbox to eat on the go!


  • Makisu (Bamboo sushi mat) (You can also use cling wrap to roll sushi)


  • 400 g Cooked Japanese rice, 2 US cups
  • 2 packs Natto , 100g (Use the attached sauce)
  • 3 sheets Nori, full sheets

Sushi vinegar

  • Tbsp Rice vinegar
  • ½ tsp Salt
  • ½ Tbsp Sugar


  • Preparation: Cut nori sheets in half and mix the natto with the sauce.
  • Make sushi rice: Combine the sushi vinegar ingredients well, pour it over the rice in a bowl, and stir with a rice paddle until evenly.
  • Put sushi rice: Place the nori sheet on a bamboo sushi mat, place 1/2 rice paddle of sushi rice on the nori sheet, and spread it thinly, leaving about 1 cm at the end of the nori sheet.
  • Roll: Put natto on the rice and roll it while gently tightening with your fingers from the front.
  • Cut: After the nori sheet gets softened, wet your knife with a cloth and cut it into six equally.



  • Substitution: You can substitute sushi vinegar with seasoned rice vinegar.
  • If you spread the rice thinly, the natto will not stick out when you finish rolling.
  • Nori sheet has front and back. The smooth side is the front side, so wrap it with the front side down.
  • For small children, I recommend cutting the roll into eight evenly.


Serving: 1roll | Calories: 192kcal | Carbohydrates: 34.6g | Protein: 5.7g
Course: Rice
Cuisine: Japanese
Keyword: natto rolls, vegan
Did You Make this recipe?Please Leave a star rating!

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