Natto Maki Bowl
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.
Servings: 1
Calories: 199kcal
Ingredients
- 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
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
- Knife
- Cutting board
- Microplane grater (for ginger)
- Kitchen scissors (to cut nori into strips)
- Measuring cup
- 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
