The natto roll 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!
This is another natto recipe for those who love it!
If you haven't tried natto and are curious about it, see "How to Eat Natto" for more details.
The Natto roll 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.
- This recipe is for you if:
- You love Japanese natto
- You love sushi rolls
- You are looking for natto recipe
- You want to make natto roll
Let me show you how to make it. If you want to check the recipe, please jump to the recipe card. Let's get cooking!
About This Recipe
- Japanese classic recipe
- Use natto and short-grain rice
- Only 6 ingredients
- Vegan recipe
What is a Natto Roll?
First, let me mention the sushi roll (nori maki in Japanese), a traditional Japanese rice recipe that puts sushi rice and ingredients on a Nori sheet and then rolls it into a cylinder.
Sushi rolls are a festive food, so in general, we make them for family's birthdays and other special occasions, but I also enjoy preparing them for obento (lunch box) and dinner on a normal day.
We have many types of sushi rolls (see the image above), and the name is defined by the ingredients in it. For example, these are popular sushi rolls:
- Natto roll (natto maki)
- Cucumber roll (kappa maki)
- Tuna roll (tekka maki)
- Pickled vegetable roll (shinko maki)
- Egg roll (tamago maki)
And natto roll is a popular sushi roll with natto in it.
Natto roll is a great alternative for people who don't eat raw fish. Especially small kids can't handle raw fish, so they are popular among them (Our kids love it so much!).
Here are the ingredients (amounts are in the recipe card below).
- 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.
- Sushi vinegar: Rice vinegar, salt, sugar. You can substitute it with seasoned rice vinegar.
Okay, let me show you how to make it! You can also watch this video.
- Cut the nori sheets in half.
- Mix the natto with the sauce.
- Combine the sushi vinegar ingredients.
- Pour it over the rice and stir until evenly.
- Place the nori sheet and put the rice.
- Put the natto.
- Roll it while gently tightening with your fingers.
- Cut it into six equally.
Your natto roll is ready! Please enjoy dipping it in soy sauce if you like!
If you replace natto with other ingredients, you will have more variations. Here are some ideas:
- Tamagoyaki (rolled egg)
- Raw fish (Tuna, salmon)
- Potato salad
- Mashed avocado
- Mashed boiled eggs
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.
Thanks For Stopping By!
This natto roll is perfect for those who love natto and are looking for a new way to enjoy it. I hope you like the recipe!
Thank you for taking the time to read my blog♡. If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
More Natto Recipes You Might Like
- How to eat Japanese Natto
- Chilled Natto Udon Noodle Bowl
- Natto Egg Toast
- Natto Cheese Toast
- Natto Omelet
How To Make Natto RollsPrint Pin Save Saved!
- 1 and ½ tablespoon Rice vinegar
- ½ teaspoon Salt
- ½ tablespoon 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 ½ 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.
- Equipment: Makisu (Bamboo sushi mat)（You can also use cling wrap to roll sushi)
- 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.