Natto Sushi

1. 1

   Put the rice in a bowl and wash it until the water remains clear

2. 2

   Boil 15 minutes in 2 1/2 cups water, set aside and let it cool covered

3. 3

   Mix the rice with vinegar, sugar, and salt

4. 4

   Put a sushi sheet on the baking paper and press the rice on it with a spoon in a thin layer, leave free few cm of edge-to-length, if rice sticks to the hands, soak them in water

5. 5

   Smear lengthwise a thin strip of Wasabi on the rice, salmon slices, or Natto mixed with the soy sauce, then thin strips of avocado

6. 6

   Use baking paper to roll the sushi, moisten the free edge of the algae sheet with water to glue better

7. 7

   Using a sharp knife dipped in water, cut the sushi roll into 3-4 cm slices into which place the dill

8. 8

   Of the remaining rice, make balls with a few beans of Natto in the middle; garnish the top with cut-out avocado, salmon and Natto (avocado oxidizes - by an hour)

9. 9

   Keep in the refrigerator, serve it chilled, preferably fresh

No additional tips available.