BBQ Pork and Rice Rolls – a delicious recipe with much, Yakiniku sauce, Katakuriko, chopsticks, pork, leaves. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Add as much yakiniku sauce to the rice as you'd like (if it gets sticky, add some katakuriko; it will hold everything together.)
2
Spread out a sheet of plastic wrap and top with the rice from Step 1.
3
Press it out into a thin layer.
4
(Press it out with the side of a rice spatula.)
5
Wrap the rice around the chopsticks, then wrap with shiso leaves to taste.
6
(The picture shows no shiso on the bottom, 1 leaf on the middle, and 2 leaves on the top.)
7
Spread the pork out on the plastic wrap, overlapping a little between the layers, and roll up the rice rolls from Step 3.
8
Ready!
9
Cook while rolling around on a grill.
10
(It's also great to cook while brushing yakiniku sauce over the surface!)
151
kcal
Calories
4
g
Fat
20
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 use as much (to taste) Hot cooked white rice, 1 Yakiniku sauce (store-bought), 1 Katakuriko, 1 as many as you'd like to make Disposable chopsticks, and more.
Yes, BBQ Pork and Rice Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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