I discovered this fun little dish while I was watching TV. I just knew that my boys will enjoy this tremendously because it is a combination of meat and rice.
It is important to get the right type of meat for this dish. There are two types of pre-sliced meat (i.e. pork): thin ones for hot pots; thick ones for grilling/BBQ. The thinly sliced meat is ideal for wrapping the rice roll because the portion size is ideal to be served as a main dish.
It is more difficult to use thinly sliced hot pot meat to wrap larger quantity of cooked rice because it tears easily. Therefore, sliced meat from the tenderloin holds its shape the best, followed by pork shoulder, then pork belly. In the US, pre-sliced hot pot pork slices are sold in the frozen section in the Asian supermarket, customers may not have a choice of selecting the region of the meat you prefer.
If you want to make large rice rolls, use thicker slices of meat in order to hold the rice in. Smaller rice rolls require thinner meat slices. The rice rolls in this recipe is of medium size. One bowl of rice and 100 g of meat will make 3 rice rolls. You can reduce the size in half (or even smaller). The picture below shows 16 small rice rolls on the left and 12 medium sized ones on the right. Regardless of size, they are all very delicious!
The meat wrapped rice rolls I saw on TV are probably the large ones, about the size of an ice cream bar, with a popsicle stick. You may even be able to grill them.
Cooked rice – 6 bowls
Hot pot meat slices – 600 g
White sesame seeds – to taste
Soy sauce – 4 tablespoons
Sugar – 2 tablespoons
Ti Bai powder (potato starch) – 1 tablespoon
Black pepper – to taste
- Preheat the oven to 220°C or 428°F.
- Take 2 slices of meat and lay them out flat, smooth out any wrinkles. If there are broken pieces in the meat slices, make sure to stack them on top of each other.
- Add about ⅓ bowl of cooked rice on top of the meat slices. Pack the rice tightly together.
- Roll the rice roll from the short end of the meat slices. Make sure the rice does not stick out from the ends.
- Place each rice roll on a baking sheet lined with parchment paper.
- Stir up the sauce so Ti Bai powder doesn’t settle on the bottom. Brush the sauce on the rice roll including the bottom.
- Use up all of the sauce on the meat wrapped rice roll. Sprinkle some white sesame seeds on the top of the rolls.
- Place the baking sheet on the middle rack in the oven. Bake for 10 minutes. Make sure the meat is completely cooked before consuming.
- The Ti Bai powder sauce acts as a glue to hold the roll together, so it won’t come apart when it is picked up or eaten. You may sprinkle Nanami Togarashi (assorted chili pepper powder, a Japanese powder) or chili powder on the rolls to further enhance the flavor of the rolls.