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.
When you meal prep the rice (or quinoa) and Sauteed Kale and Mushrooms, this meal takes 5 minutes to whip up.
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?
- Cooked brown (or black) rice or quinoa
- Nori seaweed
- Sauteed Kale and Mushrooms
- Fresh ginger root
- Liquid aminos (or low-sodium tamari soy sauce)
- Sriracha hot sauce
- Sesame seeds
- Fresh lemon
Adding sauteed 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 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.
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!Print
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