Natto Rice Sala

Serves: 1

1 tin of Tuna (canned in spring water, drained)
18g Natto Fermented Soy Beans (1 heaped Tbs)
80g Peppers, capsicum, yellow, raw
80g White rice, basmati, boiled – (rice will expand become heavier after boiled)
80g Spinach, baby, raw
2x 5 Leaves Basil, fresh
1 Tbs Rapeseed Oil
1g Salt
Sprinkle of Black Pepper
Half one Lime (Juice)


  1. Fill a medium saucepan with 1 & 3/4 cups of water, add a pinch of salt, and bring to a boil.
  2. Add the rice, stir, and wait for the water to come back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for around 15 minutes, then leave to drain and cool.
  3. Place one tablespoon of Natto into a large mixing bowl.
  4. Pour rapeseed oil onto a tablespoon and mix with the Natto.
  5. Weigh and cut the yellow pepper so you have 80g, and then mix in the bowl with tuna too.
  6. Weight your rice, remember, you may need to re-weigh the rice as it changes weight after it has boiled.
  7. Sprinkle salt and pepper and squeeze your lime into the bowl and stir.
  8. Now the main content is finished, you can either mix this into a bowl with your spinach leaves or pour on a plate with the leaves to the side or underneath the Natto mix. This is where you can put your own influence into the recipe.
  9. Enjoy!

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