Nattō Vegan Recipe: Protein Sushi Bowl

Nattō Vegan Recipe: Protein Sushi Bowl

Welcome to a flavorful and nutritious culinary adventure with our Vegan Nattō Sushi Bowl recipe. Combining the traditional Japanese delight of Nattō with fresh veggies and a medley of flavors, this dish offers a delicious and wholesome dining experience.

Get ready to indulge in the perfect balance of textures and enjoy the health benefits of this plant-based delight. Let's dive in and explore the world of vegan sushi with a twist!

Ingredients for the Vegan Natto Recipe:

  • 1 cup sushi rice
    •
  • 2 cups water
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  • 1 tablespoon rice vinegar
    •
  • 1 tablespoon sugar
    •
  • 1 teaspoon salt
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  • 1 avocado, sliced
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  • 1 cucumber, julienned
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  • 1 carrot, julienned
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  • 1/2 cup edamame, steamed
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  • 1/4 cup pickled ginger
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  • 2 tablespoons soy sauce or tamari
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  • 1 tablespoon sesame seeds
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  • 2 packs of Nattō (fermented soybeans)
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  • Nori seaweed sheets, cut into thin strips (optional)
    •

    Instructions:


    • Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Drain well.
    • In a medium-sized saucepan, combine the rinsed sushi rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed.
    • While the rice is cooking, prepare the sushi vinegar mixture. In a small bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.
    • Once the rice is cooked, transfer it to a large mixing bowl. Gradually add the sushi vinegar mixture to the rice while gently folding it in with a wooden spatula. Be careful not to overmix, as it can make the rice mushy. Set the seasoned rice aside to cool to room temperature.
    • While the rice is cooling, prepare the toppings. Slice the avocado, julienne the cucumber and carrot, steam the edamame, and set them aside.
    • Open the Nattō packs and empty them into a separate bowl. Use a chopstick or fork to stir vigorously for a minute until the soybeans become sticky and stringy.
    • Once the rice has cooled, it's time to assemble the sushi bowl. Divide the seasoned sushi rice among serving bowls.
    • Arrange the avocado slices, cucumber, carrot, edamame, and pickled ginger on top of the rice.
    • Spoon the Nattō over the rice and vegetables.
    • Drizzle soy sauce or tamari over the bowl and sprinkle with sesame seeds.
    • Optional: Garnish with thin strips of nori seaweed for added flavor and presentation.
    • Serve the vegan Nattō sushi bowl immediately and enjoy!

    This recipe yields a delicious and nutritious vegan dish that combines the unique flavors and textures of Nattō with a variety of fresh vegetables. Feel free to customize the toppings according to your preference and add additional seasonings or condiments to suit your taste.

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