Natto Maki (Fermented Soybeans Sushi Rolls)

Method13 steps · about 30 min

1. 1

   Step 1: Stir the 1 tbsp rice vinegar, 1 tsp sugar and ½ tsp salt together in a small bowl until the sugar and salt dissolve.

   Uses 1 tbsp rice vinegar · 1 tsp sugar · ½ tsp salt

   
2. 2

   Step 2: Pour all the prepared vinegar seasoning over the 320 g cooked Japanese short-grain rice while the rice is still warm. Fold through gently with a rice paddle while fanning until the rice has cooled to room temperature. Cover with a clean damp tea towel to keep it from drying out while preparing the rolls.

   Uses 320 g cooked Japanese short-grain rice, still warm · Prepared vinegar, sugar and salt seasoning · Clean water, as needed to dampen the rice-covering cloth, hands and knife cloth

   
3. 3

   Step 3: Take the two full nori sheets. Optionally, hold each sheet with tongs and fan it carefully over a low gas flame to refresh its texture and aroma, moving it continuously so it does not catch fire. If omitting this step, use the roasted nori (2 sheets) as supplied.

   Uses 2 sheets roasted nori for sushi

   
4. 4

   Step 4: Fold each of the two prepared nori sheets in half, crease firmly and tear neatly along the fold, or cut with scissors. This makes four half-sheets, one for each roll.

   Uses Two roasted nori sheets, optionally refreshed over a flame

5. 5

   Step 5: Stir both packages of plain hikiwari natto (2 packages) thoroughly until foamy. Keep the mixed natto ready, allowing half a package’s worth for each of the four rolls.

   Uses 2 packages hikiwari natto, using ½ package per roll

6. 6

   Step 6: Put a bamboo sushi mat on a flat surface with its slats running horizontally. Place one prepared nori half-sheet rough side up, with its long edge aligned with the lower edge of the mat. Keep the other three half-sheets ready for the remaining rolls.

   Uses One of four prepared nori half-sheets

   
7. 7

   Step 7: Divide the cooled seasoned rice into four roughly equal portions. Dampen your hands with clean water and shape one portion into a loose cylinder. The author’s approximately 80 g or ½ US cup per roll is a handling guide; use one quarter of this prepared rice batch for each roll.

   Uses One quarter of the cooled seasoned rice · Clean water, as needed to dampen the rice-covering cloth, hands and knife cloth

   
8. 8

   Step 8: Spread the prepared rice portion across the nori to the side edges, leaving a clear strip along the top. Pinch a small ridge along the upper edge of the rice. Spread one quarter of the foamy natto mixture in a line through the centre, equivalent to half of one package for this roll.

   Uses Nori half-sheet positioned on the mat · Damp-hand-shaped seasoned rice portion · One quarter of the mixed natto, equivalent to half a package

   
9. 9

   Step 9: Lift the lower edge of the mat and roll the nori over the filling until the rice edges meet. Keep the mat outside the roll.

   Uses Rice-and-natto-filled nori ready to roll

   
10. 10

    Step 10: Press the mat firmly around the roll. Lift the mat edge and roll a little further to seal the nori, then press gently to give the roll a neat square shape.

    Uses Partly rolled natto maki

    
11. 11

    Step 11: Dampen a clean cloth with water and wipe a sharp knife. Cut the sealed sushi roll into two equal halves.

    Uses Sealed natto maki roll · Clean water, as needed to dampen the rice-covering cloth, hands and knife cloth

    
12. 12

    Step 12: Cut each half into thirds, wiping the knife with the damp cloth between cuts, to make six pieces. Repeat the mat, rice, filling, rolling and cutting sequence with the remaining three nori half-sheets, rice portions and natto portions. The full batch makes four rolls cut into 24 pieces.

    Uses Two halves of the first natto maki roll · Remaining three nori half-sheets · Remaining three portions of seasoned rice · Remaining three portions of foamy natto · Clean water, as needed to dampen the rice-covering cloth, hands and knife cloth

    
13. 13

    Step 13: Serve the freshly cut natto maki with a small bowl of Japanese soy sauce for dipping. Divide the four rolls between four servings, with six pieces per serving.

    Uses Four finished rolls cut into 24 natto maki pieces · Japanese soy sauce (koikuchi shoyu), as desired for dipping