Teriyaki Meat Rolls
|Lean ground meat||1 Pound|
|Teriyaki sauce mix||3 Ounce (1 Package Of Sauce Powder)|
|Grated carrots||1⁄4 Cup (4 tbs)|
|Onion||1 Small, chopped|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
Mix ground meat, egg, seasoned powder, carrots and onion.
Divide into four equal parts.
Spread each portion onto one sheet of nori as you would when rolling sushi, starting with a thin layer closest to you and ending about 1-1 1/2" from the top end of the nori.
Refrigerate rolls to get them firm about 2-3 hours or freeze them if you are in a hurry.
Cut each roll into 10-12 slices, coat cut ends with breadcrumbs and fry until nicely browned.