Natto Sushi

• 4 sheets nori
• 50 grams smoked salmon
• 1/2 avocado
• 1 teaspoon wasabi paste
• 8 teaspoons natto fermented soybeans
• 2 tablespoons soy sauce Tamari
• 1 1/2 cups sushi rice
• 3 tablespoons rice vinegar
• 2 tablespoons cane sugar
• 1/2 teaspoon salt
• 3 tablespoons fresh dill

1. Put the rice in a bowl and wash it until the water remains clear
2. Boil 15 minutes in 2 1/2 cups water, set aside and let it cool covered
3. Mix the rice with vinegar, sugar, and salt
4. Put a sushi sheet on the baking paper and press the rice on it with a spoon in a thin layer, leave free few cm of edge-to-length, if rice sticks to the hands, soak them in water
5. Smear lengthwise a thin strip of Wasabi on the rice, salmon slices, or Natto mixed with the soy sauce, then thin strips of avocado
6. Use baking paper to roll the sushi, moisten the free edge of the algae sheet with water to glue better
7. Using a sharp knife dipped in water, cut the sushi roll into 3-4 cm slices into which place the dill
8. Of the remaining rice, make balls with a few beans of Natto in the middle; garnish the top with cut-out avocado, salmon and Natto (avocado oxidizes - by an hour)
9. Keep in the refrigerator, serve it chilled, preferably fresh

nori, salmon, avocado, wasabi paste, soybeans, soy sauce tamari, rice, rice vinegar, cane sugar, salt, fresh dill

Taken from www.yummly.com/recipe/Natto-Sushi-1306555 (may not work)