Japanese > Sushi

Nattō Sushi Recipe

Ingredients with Measurements:
- 2 cups of sushi rice
- 2 1/2 cups of water
- 1/4 cup of rice vinegar
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 package of nattō (fermented soybeans)
- 4 sheets of nori (dried seaweed)
- Soy sauce and wasabi (optional)

Special equipment needed:
- Bamboo sushi mat
- Rice cooker or pot with lid
- Mixing bowl
- Wooden spoon or spatula

Step-by-step instructions:

1. Rinse the sushi rice in cold water until the water runs clear. Drain the rice and transfer it to a rice cooker or pot with 2 1/2 cups of water. Cook the rice according to the manufacturer's instructions or bring it to a boil, then reduce the heat to low and simmer for 18-20 minutes.

2. In a mixing bowl, combine the rice vinegar, sugar, and salt. Microwave the mixture for 30 seconds or until the sugar dissolves. Stir the mixture until the salt dissolves.

3. Once the rice is cooked, transfer it to a large mixing bowl. Add the vinegar mixture to the rice and mix it gently with a wooden spoon or spatula. Be careful not to mash the rice.

4. Open the package of nattō and mix it with the sauce that comes with it. Stir the nattō until it becomes sticky and stringy.

5. Place a sheet of nori on top of the bamboo sushi mat with the shiny side facing down. Wet your hands with water and grab a handful of sushi rice. Spread the rice evenly on top of the nori, leaving a 1-inch border at the top.

6. Place a line of nattō on top of the rice, about 1 inch away from the bottom edge. Roll the sushi mat away from you, pressing the filling gently with your fingers. Keep rolling until the edge of the nori touches the rice.

7. Lift the sushi mat and roll the sushi tightly. Press the edges of the nori together to seal the roll. Repeat the process with the remaining nori, rice, and nattō.

8. Use a sharp knife to slice the sushi rolls into bite-sized pieces. Serve the nattō sushi with soy sauce and wasabi, if desired.


- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings

Nutritional information:
- Calories: 350
- Fat: 2g
- Carbohydrates: 75g
- Protein: 8g
- Fiber: 2g
- Sugar: 3g
- Sodium: 500mg

Substitutions for ingredients:
- Brown rice or quinoa can be used instead of sushi rice.
- Apple cider vinegar or white wine vinegar can be used instead of rice vinegar.
- Honey or agave nectar can be used instead of sugar.
- Tamari or coconut aminos can be used instead of soy sauce.

Variations:
- Add sliced avocado, cucumber, or carrot to the sushi rolls.
- Use pickled ginger or daikon radish instead of nattō.
- Make a vegetarian version by omitting the nattō and adding sautéed mushrooms or tofu.

Tips and tricks:
- Wet your hands with water before handling the rice to prevent it from sticking to your hands.
- Use a sharp knife to slice the sushi rolls to prevent them from falling apart.
- Serve the sushi rolls with pickled ginger and wasabi for an authentic Japanese experience.

Storage instructions:
- Store the leftover sushi rolls in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- To reheat the sushi rolls, wrap them in a damp paper towel and microwave them for 30 seconds or until warm.

Presentation ideas:
- Arrange the sushi rolls on a platter and garnish them with sesame seeds or chopped scallions.

Garnishes:
- Pickled ginger, wasabi, sesame seeds, chopped scallions

Pairings:
- Green tea, sake, or Japanese beer

Suggested side dishes:
- Miso soup, edamame, or seaweed salad

Troubleshooting advice:
- If the sushi rice is too dry, add a tablespoon of water and mix it gently.
- If the sushi rolls are too loose, press them gently with your hands to compact the filling.

Food safety advice:
- Wash your hands and utensils thoroughly before handling the food.
- Store the leftover sushi rolls in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.

Food history:
- Nattō is a traditional Japanese food made from fermented soybeans. It is known for its strong smell and sticky texture.

Flavor profiles:
- The nattō adds a savory and slightly nutty flavor to the sushi rolls, while the rice vinegar adds a tangy and sweet flavor to the rice.

Serving suggestions:
- Serve the nattō sushi as an appetizer or a light meal.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Japanese

Taste: Savory, Salty, Umami, Fermented, Tangy