Natto Maki is a classic Japanese sushi roll filled with natto, nutty and stringy fermented soybeans. It is made with savory hikiwari natto, sweet-tart sushi rice, and umami-rich nori to create hosomaki-style thin sushi rolls. I'll share a few tips for handling sticky and stringy natto and rolling it without a mess!
Natto can be a bit intimidating for beginners, and this natto maki is a perfect recipe to try for natto beginners. Savory natto with vinegared rice and nori is so irresistible. It's also a popular dish for people who already love natto (like me!)
If you're new to natto, make sure to check out my How to Eat Natto guide!
If you love making Japanese recipes at home, also try Japanese Meat and Potato Stew, Shio Koji, and Matcha Latte!
Jump to:
- What Is Natto Maki?
- What Does Natto Maki Taste Like?
- Is Natto Maki Good for Beginners?
- Ingredients
- Best Natto for Natto Maki
- How to Make Natto Maki
- How to Reduce Natto's Stringiness While Rolling
- How to Clean Up Natto Stickiness
- Common Natto Maki Problems and Fixes
- Natto Maki Variations
- How Japanese People Eat Natto Maki
- What to Serve with Natto Maki
- How to Store Natto Maki
- More Japanese Rice and Breakfast Recipes
- Natto Maki: Japanese Natto Sushi Roll
What Is Natto Maki?
Natto maki (納豆巻き) is a simple Japanese sushi roll made with sushi rice, nori seaweed, and natto, Japanese fermented soybeans. In Japan, it usually comes in the form of hosomaki (細巻き), thin sushi rolls.
Natto is a beloved Japanese fermented food and is often served with rice. It's known for its sticky texture, and making it into natto sushi rolls is an easy way to enjoy natto without picking up loose stringy natto with chopsticks.
Natto maki is a classic and popular dish in Japan, and you can find it in sushi restaurants and supermarkets. But making it at home is so easy! It is also popular with kids. My 1-year-old daughter loves natto!
Natto maki is also a popular item in Japanese convenience stores, Konbini (コンビニ). I always run to konbini for natto maki right after I land in Japan. If you love nostalgic konbini food, also try Tuna Mayo Onigiri, another konbini staple.
Is Natto Maki Authentic Japanese Sushi?
Yes! Natto maki is authentic Japanese sushi. It's casually enjoyed at sushi restaurants, supermarkets, convenience stores, and at home.
I love buying natto maki at the convenience store in Japan! It's great for both a snack and a light meal.
What Does Natto Maki Taste Like?
Natto has a savory and earthy flavor and a sticky and stringy texture. Its fermented aroma is so unique and strong. Sushi rice (酢飯, sumeshi) adds subtle sweetness and tartness, and nori is full of umami and subtle ocean flavor. As a result, they balance natto's aroma, making it much more enjoyable for those who are natto-curious.
Is Natto Maki Good for Beginners?
Yes! Natto can be a little intimidating at first, but once you get used to it, it's very tasty. And natto maki is a great recipe for natto beginners!
The tangy-sweet flavor of sushi rice and the umami of nori balance the strong fermented aroma of natto, and each piece is small enough to eat in one bite. Compared to plain natto over rice, natto maki feels a little neater and easier to enjoy.
Also, once you learn a few tips on how to handle natto (which I explain in later sections!), rolling natto in sushi rolls is so easy! This recipe requires a handful of kitchen staples you might already have.
Ingredients
- Natto: I highly recommend using hikiwari natto (ひきわり納豆, crushed bean natto) for natto maki. Hikiwari natto is made from crushed soybeans, and their skin is removed before fermentation, resulting in a softer and finer texture. The smaller pieces are easier to spread and roll than whole bean natto.
- Soy Sauce: You can use tare and karashi that comes with it, but I personally like soy sauce to season the natto. You can also use Shoyu Koji for an extra umami boost.
- Sushi Rice: I highly recommend using Japanese short-grain rice when making sushi rice. It has a soft and sticky texture, perfect for making sushi. Making sushi rice is so simple and versatile, like I did in Ehomaki, Sushi Burrito, and Chirashi Sushi recipes.
- Nori: Use a full-size nori sheet and cut it in half to make hosomaki-style thin sushi rolls.
This is the basic natto maki recipe, but you can also add herbs and other ingredients to make it your own.
Best Natto for Natto Maki
I highly recommend using hikiwari natto for this recipe. Hikiwari natto is natto made from crushed soybeans. The texture and flavor are slightly different from whole bean natto. The smaller pieces of natto make it easier to roll tightly into sushi rolls.
In Japan, natto maki is often made with hikiwari natto. You can recreate the authentic flavor at home with hikiwari natto.
How to Make Natto Maki
- Make the sushi rice. Add the hot cooked rice to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the hot rice and use a rice paddle or spatula to gently fold it in. Let it cool until warm or room temperature.
- Prepare the natto. Open the natto packages and remove the plastic film. Add soy sauce and mix well. Optional: for easier handling, transfer the natto to a small plastic bag and cut off about 1cm (⅓ inch) from one corner.
Cutting off the corner of the bag with kitchen shears for piping.
- Prepare the nori. Cut each nori sheet in half to make 4 half sheets. Left nori showing rough side and right one showing shiny side of nori.
- Arrange the rice. Place one half sheet of nori on a bamboo sushi mat, shiny side down. Spread about 80 g of sushi rice (about ¼ of the sushi rice) evenly over the nori, leaving a ½ inch strip uncovered at the top edge.
- Arrange the natto. Pipe or spoon about ½ package of natto in a thin line across the rice, in the center of the rice layer.
- Roll. Lift the near edge of the bamboo mat and roll the nori and rice over the natto to cover it completely. Continue rolling to the end, gently pressing to shape it into a tight roll.
- Cut and serve. Wet a sharp knife or wipe it with a damp towel. Cut each roll into 6 pieces, wiping the knife between cuts. I like to cut the roll in half first, then cut each half into 3 pieces. Serve right away.
Frozen Natto For Easy Rolling: Natto is less sticky when frozen, so you can take advantage of that when rolling it into sushi! Take the natto out of the freezer and let it sit just until you can cut it with a knife, for 5 to 10 minutes. Cut it into sticks, arrange the sticks on sushi rice, then roll. The natto will thaw naturally.
How to Reduce Natto's Stringiness While Rolling
Unfortunately, you cannot reduce natto's signature neba neba (ネバネバ, sticky) texture. But there are a few simple tips to make it easier to handle sticky natto and roll it into sushi rolls.
My number one tip is to use a plastic bag and pipe the natto from the bag like piping frosting on cakes. Mix natto with soy sauce, then add it to the plastic bag and cut off about 1cm (⅓ inch) from one corner. Then pipe natto on the rice. This way, you can arrange natto in a clean line without the mess.
Using hikiwari natto is also a great way to manage stringiness. The smaller pieces are easier to spread, pipe, and roll than whole bean natto.
When rolling, place a line of natto on the center of the rice layer, then roll the rice and nori over the natto to cover it completely and trap the stickiness inside. Then roll to the end of the nori sheet.
How to Clean Up Natto Stickiness
Cleaning dishes with natto residue is also a pain, and stickiness can linger if only just washed with soap and cold water. But it comes off more easily with warm water, around 104°F to 122°F / 40°C to 50°C.
I usually soak my sticky dishes in hot water from the tap with soap for 5 to 10 minutes. Then the stickiness usually comes right off.
Common Natto Maki Problems and Fixes
Why Is My Natto Maki Falling Apart?
Natto maki usually falls apart when it is overfilled, rolled too loosely, or made with too much rice.
It's very hard to keep overfilled sushi rolls intact. Since hosomaki is made with a half nori sheet, it's easy to add more rice and natto than the nori can hold.
For hosomaki-style sushi, use 80-100g of sushi rice per roll. And I find ½ package of hikiwari natto is plenty for one roll. Roll it gently but tightly, as the natto can fall out of the sushi roll.
Why Is My Natto Maki Too Sticky or Messy?
Natto maki gets too sticky or messy when the natto is overfilled, tools are sticky, or loosely rolled.
Trapping the stickiness in the sushi roll is key to mess-free natto maki. Keep all the tools clean. A bamboo sushi mat can be sticky after rolling, so wipe or briefly wash between each roll.
Piping hikiwari natto using a plastic bag is a great way to keep everything nice and neat. Check out the How to Make Natto Maki section for the details.
You can also use frozen natto for easier handling. Frozen natto is less sticky. Take the natto out of the freezer and let it sit until you can cut it with a knife for 5 to 10 minutes. Cut it into sticks, arrange the sticks on sushi rice, then roll. Natto will thaw naturally.
When cutting natto maki, wet your knife or wipe it with a damp cloth between each cut for clean-cut surfaces.
Finally, loosely rolled natto maki can fall apart and be messy. Roll it gently but tightly.
Why Can't I Cut Clean Slices?
To cut clean natto maki slices, use a sharp knife, and wet it or wipe it with a damp towel between each cut. Natto and sushi rice can stick to the blade, so cleaning and slightly wetting the knife helps make neater slices.
Instead of pressing down too hard, cut the natto maki using a sawing motion.
Natto Maki Variations
Simple natto maki is delicious as it is, but you can add fun Japanese ingredients to spice it up!
This recipe is a great base for these fun additions. Try rolling natto with one or two of the ingredients below:
- Negi: Green onion is a classic addition that adds freshness and pairs beautifully with natto. Slice thinly and either stir into natto or sprinkle over the lined natto to roll.
- Chives: Like green onion, chives brighten up the natto maki. Since they are thin herbs, you don't have to slice them. Simply line them together with natto and roll.
- Shiso: Shiso is an herb often used in Japanese cuisine and adds bright, minty flavor. Natto and shiso are a classic flavor pairing.
- Umeboshi: Umeboshi are pickled ume plums. It's very salty and sour, so make it into a paste by finely mincing it with a knife and add a small smear when rolling.
- Takuan: Takuan is pickled daikon radish, and it adds savory flavor and crunch to the natto maki.
- Kimchi: Kimchi is another fermented friend that goes really well with natto by adding acidity and heat. Use natto and kimchi to maximize bold, fermented flavor.
- Cucumber: Cucumbers add crunch to the natto maki.
- Avocado: Make your natto maki richer and creamier with sliced avocado.
How Japanese People Eat Natto Maki
In Japan, natto maki is casual, everyday sushi. It is not fancy sushi, but it is very familiar and comforting.
You can find natto maki at sushi restaurants, supermarkets, and convenience stores. I especially love buying natto maki at convenience stores in Japan. It makes an easy snack, light meal, or quick lunch when I am on the go.
Natto maki is usually eaten as-is, but you can dip it lightly in soy sauce if you like. Since natto is often seasoned with tare or soy sauce before rolling, you may not need much extra soy sauce.
It is also a popular sushi roll for kids and natto lovers!
What to Serve with Natto Maki
I love snacking on natto maki, but it also makes a part of a satisfying Japanese teishoku-style meal.
I always use the Ichiju Sansai principle to build my meal. It's a traditional Japanese framework for a balanced meal: rice, soup, a main dish, and two sides.
Here are some delicious ideas to serve with natto maki:
- Soup: Kabocha Squash Miso Soup and Shio Koji Tomato Soup.
- Main dish: Air Fryer Karaage, Shio Koji Salmon, Shio Koji Chicken, Nikujaga, Tamagoyaki.
- Side Dishes: Japanese Cucumber Salad (Sunomono), green salad with Japanese Sesame Dressing, and Cold Soba Noodle Salad.
- Adding desserts like Strawberry Mochi (Japanese Ichigo daifuku), Hanami Dango, Mitarashi Dango, and Shiratama Dango is also fun!
How to Store Natto Maki
Natto maki tastes best right after rolling, while the nori is still fresh and the rice is soft. I recommend making it right before serving if possible.
If you have leftovers, wrap the natto maki tightly or place it in an airtight container and store it in the refrigerator. Enjoy it within the same day for the best texture.
The nori will soften as it sits, and refrigerated sushi rice can become firm. Because of that, I do not recommend making natto maki too far in advance.
More Japanese Rice and Breakfast Recipes
If you love cooking Japanese dishes at home, also try these recipes!
- Kabocha Squash Miso Soup
- Tuna Mayo Rice Balls
- Cold Soba Noodle Salad
- Japanese Rolled Omelette
- Banana Matcha Chia Pudding
Natto Maki: Japanese Natto Sushi Roll
Ingredients
- 320 g cooked Japanese short-grain rice (1½ cups) use freshly cooked hot rice or reheated until hot
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
- ½ teaspoon sea salt
- 2 packages natto You can also use frozen natto for easy rolling *see note 1
- 2 teaspoons soy sauce
- 2 nori sheets cut into halves
Instructions
- Make the sushi rice. Add the hot cooked rice to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the hot rice and use a rice paddle or spatula to gently fold it in. Let it cool until warm or room temperature.
- Prepare the natto. Open the natto packages and remove the plastic film. Add soy sauce and mix well. Optional: for easier handling, transfer the natto to a small plastic bag and cut off about 1cm (⅓ inch) from one corner.
- Prepare the nori. Cut each nori sheet in half to make 4 half sheets.
- Arrange the rice. Place one half sheet of nori on a bamboo sushi mat, shiny side down. Spread about 80 g of sushi rice (about ¼ of the sushi rice) evenly over the nori, leaving a ½ inch strip uncovered at the top edge.
- Arrange the natto. Pipe or spoon about ½ package of natto in a thin line across the rice, in the center of the rice layer.
- Roll. Lift the near edge of the bamboo mat and roll the nori and rice over the natto to cover it completely. Continue rolling to the end, gently pressing to shape it into a tight roll.
- Cut and serve. Wet a sharp knife or wipe it with a damp towel. Cut each roll into 6 pieces, wiping the knife between cuts. I like to cut the roll in half first, then cut each half into 3 pieces. Serve right away.
Notes
Nutrition
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