Master Recipe Fermented Soybean Cylinder-Shaped Hand Roll

Name: Master Recipe Fermented Soybean Cylinder-Shaped Hand Roll
Cuisine: Japanese
Ingredients: 16 half-sheets nori (laver); choose the thin and crisp variety; 16 half-sheets nori (laver); choose the thin and crisp variety; 4 cups (lightly packed) prepared sushi rice (¼ cup, 1.4 ounces, per roll); ⅔ cup thinly sliced green part of scallions cut into rings; 2 teaspoons shoyu (soy sauce); 2 teaspoons shoyu (soy sauce); 4 small packages natto (fermented soybeans), or 7 ounces (1 cup); 4 small packages natto (fermented soybeans), or 7 ounces (1 cup)

Natto-temaki

Preparation info

Makes
16
hand rolls (diameter 1¼ inches; length 4 inches)

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Natto, a fermented product, is made from only soybeans and a fermentation starter, natto-kin. It is extremely nutritious, being very rich in calcium and potassium and easily digestible protein. The fermentation also improves the quality of B vitamins in soybeans and produces vitamin B12.

The idea of rolling the natto into a temaki hand roll originated after World War II, and this roll is now one of the most popular classics in Japan. At Japanese or Asian

Ingredients

Asia
Japan
Main course
Vegan

Ingredients

Method