Skip to main content Skip to main content

Try this tasty dish from the School of Hospitality

Have barbeque leftovers? Chef Jason Rice shares a delicious rib recipe on 'Rogue Kitchen.'

By Lindsey Coulter

July 6, 2020

Rogue Kitchen with Chef Jason Rice graphicNational Culinary Arts Month continues with another great recipe from the School of Hospitality. If you have leftover ribs after your weekend barbeque, try this tasty hand roll recipe from Chef Jason Rice.

Tune in to watch Rice and other Hospitality staff prepare this delicious dish on Wednesday’s Facebook Live episode of "Rogue Kitchen" from 4-5 p.m.


Servings: 8

Time: Approximately 30 minutes



Rib Hand Rolls

  • 1 Leftover Rack of Ribs (About 8 Bones)
  • 3 Tablespoons Hoisin
  • 1 Tablespoon Soy Sauce
  • ½ Teaspoon Fresh Grated Ginger
  • 2 Cups Cooked Sushi or Other Sticky Rice
  • 1 Tablespoon Toasted Sesame Seeds
  • 4 Nori Sheets, Cut in Half
  • 1 Small Cucumber
  • 8 Stems Fresh Cilantro

Pickled Carrots

  • 1 Carrot Peeled and Cut in Half
  • ½ Cup Rice Vinegar
  • ½ Cup Water
  • 1/8 Cup Sugar
  • ½ Teaspoon Kosher Salt

Dipping Sauce

  • ¼ Cup Soy Sauce
  • 2 Tablespoons Oyster Sauce
  • ¼ Cup Mirin
  • ½ Teaspoon Fresh Grated ginger



  1. Pull the rib meat from each bone and place into a medium-sized mixing bowl.
  2. Heat a sauté pan over medium-high heat. Add to the pan 2 teaspoons of cooking oil. Add the rib meat and sauté for one minute.
  3. To the rib meat add the hoisin, soy sauce and grated ginger. Gently mix all ingredients so the meat is thoroughly coated. Remove from the heat.
  4. Organize a workstation, working left to right, with this set-up:
  5. Nori sheets
  6. Rice
  7. Pickled carrot and cucumber
  8. Cilantro stems
  9. Rib meat
  10. On one of the nori sheets, on the left half of the sheet, place about ¼ cup of the rice, 2-3 pieces of the of the pickled carrot, 2 pieces of the cucumber and a few pieces of the rib meat.
  11. On the bottom right corner of the sheet, mash 5-6 grains of the rice onto the sheet. This will hold the roll together.
  12. Roll the sheet by folding the bottom left corner over and begin folding into a cone shape, keeping the ingredients tucked as you finish the roll.
  13. Continue with the remaining nori sheets and ingredients.
  14. Serve immediately with the dipping sauce!

Picked Carrots

  1. Using a peeler, make 3-inch long ribbons
  2. Bring the vinegar, water, sugar and salt to a boil. Add in the carrots, turn the heat off and let sit for about 15 minutes.
  3. Transfer carrots and liquid to a mason jar or other appropriate storage container.
  4. Chill completely.

Dipping Sauce

Combine all ingredients, stir thoroughly to combine.

Topics: Events, Health, Hospitality, Save the date, School of Hospitality

Edit this page