Natto Maki Bowl

This Natto Maki Bowl is how you eat natto! Made with everything you'd put into a sushi roll (and then some) but without all the fuss of a roll. Pair this with our yummy Mango Coleslaw for more nutritional goodness.

This natto bowl is packed with nutrients and beneficial probiotics. It's also gluten-free, nut-free, oil-free, and vegan.

When you meal prep the rice (or quinoa) and Sauteed Kale and Mushrooms, this meal takes 5 minutes to whip up. Check out our Matcha Nice Cream, a sweet and healthy treat that goes nicely with this Natto Maki Bowl.

Is natto really good for you?

Natto is soybeans that have been inoculated with the bacteria, Bacillus subtilis. Natto has a funky odor, a pungent flavor, and a sticky, slimy texture. But the health benefits of this fermented soybean are so worth it!

Natto is the highest source of vitamin K2. This helps pull calcium out of the blood and into the bones. One study showed that regular natto consumption is associated with a lower risk of death from heart attack and stroke. Another study showed the bone health benefits of eating natto with lower rates of hip fractures. The enzyme in natto, nattokinase, has been shown to break down blood clots, and lower high blood pressure.

This pungent fermented soybean is also packed with beneficial probiotics and fiber—good for gut health and overall well-being.

So, yes. Natto is really good for you! This superfood is widely available in Japan as a breakfast food.

In this recipe, we're using natto made by Nyrture in New York. Check out this video to learn more about natto.

What's in this deconstructed natto maki?

1. Natto
2. Cooked brown (or black) rice or quinoa
3. Nori seaweed
4. Sauteed Kale and Mushrooms
5. Fresh ginger root
6. Liquid aminos (or low-sodium tamari soy sauce)
7. Sriracha hot sauce
8. Sesame seeds
9. Fresh lemon

Other sauces that work with this recipe are the Ginger Wasabi Sauce and Sriracha Mayo Vegan sauce.

Adding sautéed kale and mushrooms to the natto maki makes this bowl a complete and satisfying meal. It boosts the nutrient density of the meal by adding heart-healthy dark leafy cruciferous greens like kale and immune-boosting mushrooms.

How to make this natto bowl

If you meal prep and have cooked brown (or black) rice and sautéed kale and mushrooms on hand, pulling this natto bowl together will take 5 minutes.

Otherwise, cook the brown rice and prepare the Sauteed Kale and Mushrooms according to the directions.

Use clean kitchen scissors to cut nori seaweed into thin strips. Set aside.

Use a microplane to grate fresh ginger root. Alternatively, use a sharp knife and cutting board to mince fresh ginger finely. Set aside.

Assemble the bowl by adding cooked brown (or black) rice, nori strips, natto, fresh ginger, Sauteed Kale and Mushrooms. Top with sesame seeds, liquid aminos (or reduced-sodium tamari), Sriracha, and freshly squeezed lemon juice.

Enjoy immediately. Leftovers store well in an airtight container in the refrigerator for up to three days.

Skeptical about trying natto? Check out this article, Are You Hardcore about Healthy Eating?

We hope you enjoy this natto bowl recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us  @danielsplaterecipes so we can see your creation!

Natto Maki Bowl

5 from 1 vote

Course: Breakfast

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 1

Calories: 199kcal

Author: Gigi & Sersie

Print Pin Rate

This natto maki bowl is how you eat natto! Made with everything you'd put into a roll (and then some) but without all the fuss of roll. This natto bowl is packed with nutrients and beneficial probiotics. It's also gluten-free, nut-free, oil-free, and vegan. 

Ingredients  

1x2x3x

• ▢ ¼ cup natto
• ▢ ½ cup cooked brown or black rice (okay to substitute quinoa)
• ▢ 1 nori seaweed sheet for sushi roll
• ▢ 1 tsp fresh ginger root grated or minced
• ▢ 1 tsp Sriracha hot sauce
• ▢ 1 tsp liquid aminos or reduced-sodium soy sauce
• ▢ ⅛ tsp sesame seeds black or white
• ▢ ½ tsp fresh lemon juice
• ▢ ½ batch of Sauteed Kale and Mushrooms

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Instructions

• If you meal prep and have cooked brown (or black) rice and sauteed kale and mushrooms on hand, pulling this natto bowl together will take 5 minutes.
• Otherwise, cook the brown rice and prepare the Sauteed Kale and Mushrooms according to the directions.
• Use clean kitchen scissors to cut nori seaweed into thin strips. Set aside.
• Use a microplane to grate fresh ginger root. Alternatively, use a sharp knife and cutting board to mince fresh ginger finely. Set aside.
• Assemble the bowl by adding cooked brown (or black) rice, nori strips, natto, fresh ginger, Sauteed Kale and Mushrooms. Top with sesame seeds, liquid aminos (or reduced-sodium tamari), Sriracha, and freshly squeezed lemon juice.

Notes

EQUIPMENT / SUPPLIES

1. Pot or rice cooker to cook brown rice
2. Saute pan to cook sauteed kale and mushrooms
3. Knife 
4. Cutting board
5. Microplane grater (for ginger)
6. Kitchen scissors (to cut nori into strips)
7. Measuring cup
8. Measuring spoons

Nutrition

Calories: 199kcal | Carbohydrates: 36g | Protein: 9g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 464mg | Potassium: 589mg | Fiber: 6g | Sugar: 3g | Vitamin A: 385IU | Vitamin C: 68mg | Calcium: 127mg | Iron: 3mg

Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

Join the Meal Prep Cooking Class with Sersie and Gigi

Let’s face it, staying consistent with your health goals starts in the kitchen. This meal prep cooking class will help you develop a routine of eating healthy foods so you can be successful long-term. You don’t have to be an expert chef or even love to cook; you just need the desire to eat healthy. It’s that simple!

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