Description
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.Â
Ingredients
- 1/4 cup natto
- 1/2 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)
- 1/8 tsp sesame seeds (black or white)
- 1/2 tsp fresh lemon juice
- 1/2 batch of Sauteed Kale and Mushrooms
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
- Pot or rice cooker to cook brown rice
- Saute pan to cook sauteed kale and mushrooms
- KnifeÂ
- Cutting board
- Microplane grater (for ginger)
- Kitchen scissors (to cut nori into strips)
- Measuring cup
- Measuring spoons
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese