Spicy Natto & Avocado Rice Bowl

Name: Spicy Natto & Avocado Rice Bowl
Yield: 1 serving
Cuisine: British
Ingredients: 1 serving Cooked Rice; 1 container Natto *with sauce and mustard; 1/2-1 teaspoon Gochujang (Korean Spicy Miso) OR Toban Djan (Chilli Bean Sauce); Sesame Oil; 1/2-1 Spring Onion *finely chopped, save some for topping; 1/2 Avocado *cut into small pieces; 3-4 cm Cucumber *cut into small pieces; 1-2 tablespoons Edamame *optional; 1 pinch Salt; 1/4 sheet Nori *torn or shredded

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a plant-protein-packed power rice bowl dish. Spicy condiments such as Toban Djan (Chilli Bean Sauce) and Gochujang (Korean Spicy Miso) go very well with Nattō. I know some people find the smell of Nattō too overpowering, but this dish is not too bad. Sesame Oil makes the dish smell more appetising.

Hiroko Liston @hirokoliston

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Ingredients

1 serving

1serving Cooked Rice
1 containerNatto *with sauce and mustard
1/2-1 teaspoonGochujang (Korean Spicy Miso) OR Toban Djan (Chilli Bean Sauce)
Sesame Oil
1/2-1Spring Onion *finely chopped, save some for topping
1/2Avocado *cut into small pieces
3-4 cmCucumber *cut into small pieces
1-2 tablespoonsEdamame *optional
1 pinchSalt
1/4 sheetNori *torn or shredded

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Steps

1

Mix Natto with the sauce and mustard that are most likely included in the container, add Gochujang (Korean Spicy Miso) OR Toban Djan (Chilli Bean Sauce), chopped Spring Onion and a few drops Sesame Oil, and mix well.
2

Add Cucumber, Edamame and 1 pinch Salt, and mix to combine, then add Avocado.
3

Half fill a bowl with hot cooked rice and cover with the Nattō mixture. Add some Toasted Nori and saved Spring Onion on top, and enjoy.