Here is another simple suggestion for making sushi rolls with natto for all to enjoy!
Vegan Natto & Cucumber Sushi Rolls!
INGREDIENTS: For 1 roll
-Nori/dry seaweed sheet: 1
-Rice: 1 bowl Check RECIPE
-Roasted sesame seeds: 1 teaspoon
-Beni shooga/pickle red ginger: 1 tablespoon
-Natto: 1 standard pack
-Cucumber (Japanese style, thin and crunchy): 1/2
-Thin leeks: 1~2
-Chop the beni shooga finely. Add to rice with sesame seeds. Mix well.
Cut the cucumber into long thin strips.
Do the same with the leek.
Mix natto with its seasoning well (if not sold together, use soy sauce, sesame oil and mustard).
On a sushi roll pad, spred the nori/dry seaweed sheet. Cover it evenly with the rice.
As shown in picture above, fill the roll (starting fromabout 1 quarter of the width) with cucumber, leeks and natto.
Roll delicately first, then firmly.
Leave inside the pad until you serve.
Before serving, unroll the sushi roll and cut it with a sharp knife.
Wipe the knife cleanly after each cut!
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