Natto over rice with edamame, spring onion and nori

Ingredients

For 1 serving

• Sushi rice40 g
• Natto80 g
• Edamame60 g
• Spring onions1
• Nori seaweed1
• Mustard1 teaspoon
• Tamari1 teaspoon

Contains: soy, mustard,

Method

1. Rinse the sushi rice, rubbing it, until the water runs almost clear and put it in a small pan with about one and a quarter times its volume of water; bring to the boil, cover, turn the heat to the minimum and cook for 12 minutes, until the water is absorbed.
2. Meanwhile, bring a small pan of water to the boil and blanch the edamame for 3 minutes, until tender; drain. Slice the spring onion and cut the nori into thin strips with scissors.
3. Put the natto in a small bowl with the mustard and tamari and whip it vigorously with chopsticks for about 1 minute, until frothy and stringy.
4. Pour it over the hot rice and top with the edamame, spring onion and nori.