Rice bowl with natto, spring onion and tamari

Ingredients

For 1 serving

• Sushi rice60 g
• Natto50 g
• Tamari1 teaspoon
• Mustard1 teaspoon
• Spring onions1
• Cucumber60 g
• Sesame seeds3 g

Contains: soy, sesame, mustard,

Method

1. Rinse the sushi rice under cold water until it runs almost clear; put it in a small pan with about one and a half times its weight in water, bring to the boil, turn the heat to minimum, cover and cook for 12 minutes, until all the water is absorbed; let it rest covered for a few minutes.
2. Meanwhile wash the cucumber and slice it thinly; trim the spring onion and slice it into rounds.
3. Put the natto in a small bowl with the tamari and mustard and stir it vigorously with chopsticks for about 1 minute, until frothy and stringy.
4. Spoon the hot rice into a bowl, top with the natto and finish with the spring onion, cucumber and sesame seeds.