Why You’ll Love This Recipe

Probiotic-Rich: Natto is a fermented food, providing beneficial probiotics that support gut health.
Quick and Easy: With pre-cooked rice and sautéed vegetables, this bowl can be assembled in just 5 minutes.
Customizable: Adjust the spice level with more or less sriracha, and add other vegetables to suit your taste.
Complete Meal: Combines protein from natto, fiber from vegetables, and complex carbohydrates from rice, offering a balanced meal.

Ingredients

¼ cup natto
½ cup cooked brown (or black) rice (quinoa can be substituted)
1 nori seaweed sheet
1 teaspoon fresh ginger root, grated or minced
1 teaspoon sriracha hot sauce
1 teaspoon liquid aminos or reduced-sodium tamari soy sauce
⅛ teaspoon sesame seeds (black or white)
½ teaspoon fresh lemon juice
½ batch of sautéed kale and mushrooms

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Nori: Using clean kitchen scissors, cut the nori seaweed into thin strips. Set aside.
Grate the Ginger: Use a microplane to grate fresh ginger root, or finely mince it with a sharp knife. Set aside.
Assemble the Bowl: In a bowl, layer the cooked rice, sautéed kale and mushrooms, natto, and nori strips.
Add Seasonings: Top with grated ginger, sesame seeds, sriracha hot sauce, liquid aminos (or tamari), and a squeeze of fresh lemon juice.
Mix and Serve: Stir all ingredients together to combine flavors. Enjoy immediately.

Servings and Timing

Servings: This recipe yields 1 serving.
Preparation Time: Approximately 15 minutes
Cooking Time: Approximately 30 minutes (if cooking rice and sautéing vegetables from scratch)
Total Time: Approximately 45 minutes

Variations

Add Vegetables: Incorporate additional vegetables like sliced avocado, shredded carrots, or cucumber for added texture and nutrition.
Adjust Spice Level: Modify the amount of sriracha to suit your heat preference.
Protein Options: Substitute natto with tofu or tempeh for a different protein source.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Reheating: Reheat the rice and sautéed vegetables separately in a microwave or on the stovetop before assembling the bowl.

FAQs

What is natto, and where can I find it?

Natto is a traditional Japanese food made from fermented soybeans. It has a strong flavor and sticky texture. You can find it in Asian grocery stores or online retailers.

Can I use a different type of rice?

Yes, you can substitute brown rice with black rice, white rice, or quinoa based on your preference.

Is this recipe gluten-free?

Yes, this recipe is gluten-free if you use gluten-free tamari or liquid aminos.

Can I make this recipe oil-free?

Yes, you can sauté the kale and mushrooms using water or vegetable broth instead of oil.

How do I prepare the sautéed kale and mushrooms?

Sauté sliced mushrooms and chopped kale in a pan over medium heat until tender, about 5-7 minutes. Season with salt and pepper to taste.

Can I prepare this bowl in advance?

Yes, you can prepare the components ahead of time and assemble the bowl when ready to eat.

What can I substitute for sriracha?

You can use any hot sauce or chili paste you prefer, such as gochujang or sambal oelek.

Is natto safe to eat raw?

Yes, natto is traditionally eaten raw and is safe to consume.

Can I add other toppings?

Yes, you can add toppings like sesame seeds, chopped green onions, or a sprinkle of furikake for extra flavor.

How can I reduce the strong flavor of natto?

Mixing natto with strong-flavored ingredients like sriracha, ginger, and lemon juice can help balance its flavor.

Conclusion

The Natto Maki Bowl offers a convenient and nutritious way to enjoy the unique flavors of natto without the need for rolling sushi. Packed with probiotics, fiber, and essential nutrients, this bowl is a wholesome meal that’s both satisfying and quick to prepare. Whether you’re a natto enthusiast or new to this fermented delicacy, this recipe provides a delicious introduction to its health benefits.

Natto Maki Bowl

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The Natto Maki Bowl is a deconstructed sushi roll featuring natto, fermented soybeans known for their unique flavor and health benefits, combined with sautéed kale, mushrooms, and fresh ginger. This quick, nutrient-dense, and vegan-friendly bowl is an excellent choice for a wholesome meal that’s easy to prepare and customizable to your taste!

Author: Amy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 1 serving
Category: Main Course
Method: Sautéing & Assembling
Cuisine: Japanese-Inspired
Diet: Vegan

Instructions

1️⃣ Prepare the Nori

Using clean kitchen scissors, cut the nori sheet into thin strips and set aside.

2️⃣ Grate the Ginger

Grate the fresh ginger root using a microplane or mince it finely. Set aside.

3️⃣ Assemble the Bowl

In a bowl, layer the cooked rice, sautéed kale and mushrooms, natto, and nori strips.

4️⃣ Add Seasonings

Top the bowl with grated ginger, sesame seeds, sriracha, liquid aminos (or tamari), and a squeeze of fresh lemon juice.

5️⃣ Mix and Serve

Stir everything together to combine the flavors. Enjoy immediately!

Notes

✅ Add More Vegetables: Try adding avocado, shredded carrots, or cucumber for more texture and nutrition.
✅ Adjust Spice Level: Increase or decrease the amount of sriracha to suit your preferred heat level.
✅ Protein Options: Swap natto for tofu or tempeh for a different protein source.