Rice and Lamb Rolls
1.
Stir cold rice into the bibimbap seasoning and mix well;
2.
Put a small spoon of cornstarch in the barbecue sauce and mix well; (Put cornstarch to increase the viscosity of the sauce, and the meat slices will not easily fall apart after being rolled up; I used two flavors of barbecue sauce to meet the needs of people with different tastes)
3.
Take two slices of mutton. One half of one slice and half of the other slice are overlapped. Try to choose the place where there is a hole to overlap to fill the hole;
4.
Brush a layer of barbecue sauce;
5.
Spread a thin layer of rice (the rice is too sticky, soak your hands in some water before proceeding), and pay attention to leaving a space at one end for sealing
6.
Pick up the other end with a knife and press it down,
7.
Then roll up
8.
Brush another layer of barbecue sauce on the surface,
9.
Sprinkle with sesame seeds,
10.
Put it in the oven and bake for 10-15 minutes, or until the lamb is fully cooked.
11.
The sliced meat wraps the rice and sticks to the thick barbecue sauce, so it won’t fall apart when you eat it!
Tips:
PS:
1. I used the bibimbap seasoning with plum meat, which is sour and neutralizes the sweetness of the barbecue sauce; you can also choose your favorite flavor to match;
2. If you can't buy bibimbap, you can mix it with seaweed, salt, and sesame.
3. You can use other beef and pork slices, you can choose by yourself.
In short, everyone can use their imagination and creativity to make delicious barbecue rice rolls that they like.
