Natto Maki (Japanese Natto Sushi Roll)
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 Bowl, Natto Cheese Toast, or Natto Chahan!
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.
Recipe Ingredients
You’ll need the following ingredients to make this Natto Maki Recipe:
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.
Step 1
Mix the natto with the natto sauce.
Step 2
Combine the sushi vinegar ingredients.
Step 3
Pour the vinegar over the rice and stir.
Step 4
Place the nori sheet on a bamboo sushi mat and spread the rice.
Step 5
Put the natto in the center.
Step 6
Roll it tightening with your fingers.
Your natto sushi roll is ready! Please enjoy dipping it in soy sauce if you like!
Variations
If you replace natto with other ingredients, you will have more sushi roll variations. Here are some ideas:
- Cucumber
- Tamagoyaki (rolled egg)
- Pickles
- Raw fish (Tuna, salmon)
- Potato salad
- Mashed avocado
- Mashed boiled eggs
FAQ
You can use cling wrap instead.
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.
Yes, you can, but they fall apart easily, so I highly recommend using short-grain rice.
Place the rice thinly. It’s okay if the rice is not filled out completely.
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 Maki (Japanese Natto Sushi Roll)
Print Pin SaveEquipment
- Makisu (Bamboo sushi mat) （You can also use cling wrap to roll sushi)
Ingredients
- 400 g Cooked Japanese rice, 2 US cups
- 2 packs Natto , 100g (Use the attached sauce)
- 3 sheets Nori, full sheets
Sushi vinegar
- 1½ Tbsp Rice vinegar
- ½ tsp Salt
- ½ Tbsp Sugar
Instructions
- 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.
Video
Notes
- 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.
