Natto Maki Roll

The rice must be glossy, slightly sticky, and perfectly seasoned. Once worked, the natto develops its characteristic strings that contrast with the crunch of the freshly rolled nori seaweed.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 346
• Protein: 10 g
• Carbs: 69 g
• Fat: 3 g

Ingredients

• 300 g White rice ( sushi grade )
• 100 g natto ( fermented )
• 4 piece nori seaweed ( whole sheets )
• 45 ml Rice vinegar
• 1 tbsp White sugar
• 1 tsp Gray sea salt
• 10 g Chives fresh ( finely chopped )
• 30 ml soy sauce
• 5 g wasabi optional ( paste )

Instructions

1. Washing the rice

   Rinse the white rice in clear water several times. Rub the grains gently between your hands. The water must eventually be perfectly clear to remove excess starch.

2. Cooking and seasoning

   Cook the rice with its volume of water. Once cooked, let it rest for 10 minutes. Mix rice vinegar, sugar, and grey sea salt. Pour over the hot rice and fan to cool while mixing gently.

3. Working the natto

   Place the natto in a bowl. Beat vigorously with chopsticks until the texture becomes stringy and frothy. Add a touch of soy sauce and chopped chives.

4. Rolling the makis

   Place a sheet of nori seaweed on the bamboo mat. Spread a thin layer of rice, leaving 2 cm free at the top. Place a line of natto and a touch of wasabi in the center.

5. Rolling and cutting

   Roll while squeezing firmly so the maki is perfectly cylindrical. Moisten the blade of a sharp knife and cut into 6 or 8 equal sections.

Chef's tips

• Always moisten your hands with a mixture of water and vinegar to handle the rice without it sticking.
• Natto should be mixed at least 50 times to develop its full umami and stringy texture.
• Never cut your makis with a dry blade, the rice starch will block the cut.

Storage

Consume immediately. Rice hardens in the refrigerator and the seaweed loses its crunch.