Natto Avocado Rice Bowl

Natto's reputation precedes it, sticky strings and all, but paired with cool avocado and warm rice, the texture stops being an obstacle and starts being the whole appeal. This bowl is built for people who already know they like natto, and for anyone brave enough to find out today.

Ingredients

• 1 cup short-grain rice, rinsed
• 1 1/2 cups water
• 2 packets natto (about 3 oz each)
• 1 ripe avocado, sliced
• 2 tbsp soy sauce, divided
• 1 tsp rice vinegar
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• 2 soft-boiled eggs (optional)
• Pinch of togarashi

Instructions

1. Combine rice and water in a saucepan. Bring to a boil, cover, reduce heat to low, and cook 15 to 18 minutes until liquid is absorbed. Let rest 5 minutes, covered.
2. While the rice cooks, open the natto packets and stir vigorously with chopsticks for about 1 minute, until it turns pale and stringy.
3. Mix in 1 tbsp soy sauce, rice vinegar, and sesame oil into the natto.
4. Divide the warm rice between two bowls. Top each with natto, sliced avocado, and a soft-boiled egg if using.
5. Drizzle with the remaining soy sauce, and finish with scallions, sesame seeds, and togarashi.

Nutrition Facts (per serving)

Sticky, stringy, and worth getting over yourself for. If natto isn’t your thing yet, ease in with Idli with Coconut Chutney.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.