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Natto over rice with Avocado, cucumber, scallions, and bonito flakes

5 from 2 reviews

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Ingredients

  • 1 package natto
  • 1/2 cup warm, cooked Japanese rice (preferably short grain)
  • 1/2 avocado, chopped
  • 1/2 cup English cucumber, seeded and diced
  • 1 scallion, finely chopped
  • Raw egg (optional)
  • Soy sauce for drizzling

Instructions

  1. Place the rice in a bowl and top with the remaining ingredients. Serve immediately

Notes

If you bought natto frozen, leave it in the fridge overnight and it will be ready to eat the next day. Do not microwave!

Keywords: rice bowl, fermented beans, soybeans, dinner

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