Pork Rolled Rice

Pork Rolled Rice

Published on 02/07/2016 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 84864
    • 8 rolls / 48-64 pieces

Nikumaki rice2This “Pork Rolled Rice” can be a nibble for any party. Whenever I attend a party, I’m already very hungry, it’s always too long to be patient and wait for the main meal! Therefore there are some nibbles. But I don’t want to fill myself up with crisps. I like to have something nice before the main dish.Nikumaki rice 3

Rice is often served as a final course in Japan, to fill any spaces left! But this is small, bite sized. I believe it helps you to wait for a main meal when used as an aperitif. It’s easy to prepare in advance, and also to take with you to a party as a nibble.

This recipe needs cooked Japanese rice. See: basic Japanese white rice. You can use cooked frozen Japanese rice too. See: How to freeze cooked rice?

In this recipe I recommend that you cook 660 grams of rice (300g Japanese uncooked rice) because it is the easiest minimum portion to cook. You may not need it all. Adjust the rice portion to your taste, and freeze any left over.

How to freeze cooked rice?

Ingredients

  • 300g thin (1mm) sliced pork (or 16 thin slices)
  • 3 tbsp soy sauce
  • 3 tbsp mirin (Japanese sweet cooking sake)
  • 1 tbsp sake (Japanese rice wine)
  • 1/2 tsp ginger juice
  • 1 tsp liquid honey
  • 660g Japanese cooked rice (cook 300g uncooked Japanese rice)
  • Sesame seed for finishing touch

Instructions

  1. Sauce; mix soy sauce, mirin, sake, ginger juice and honey in a small pan. Marinate the meat with 1/3 of this sauce. Heat the 2/3 of sauce on a medium heat until it boils. Continue until the sauce became a little bit thicker. Set aside.
  2. Heat a frying pan on a medium heat and add a little cooking oil. Sauté the meat slices one by one, Try to sauté them as flat as possible. Set aside.
  3. Cover a sushi mat with cling film, then put the two slices of the cooked pork on it side by side. Put the rice (60-80g, depending on how big you want it to be) on the middle of pork. Then roll the meat with the rice in the middle, like sushi but with the thinly sliced pork on the outside instead of seaweed.
  4. Cut the roll into slices. Brush with the sticky sauce, and sprinkle with sesame.