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Korean Bulgogi Sushi Rolls Delight

Featured in Hearty Italian Second Courses.

Enjoy delicious Korean Bulgogi Sushi Rolls, a fusion of Korean and Japanese flavors. Marinated beef brings rich, sweet-savory depth, paired perfectly with crisp julienned vegetables and seasoned sushi rice. Wrapped in nori sheets, these rolls are a culinary delight that combines texture and flavor. Perfect for appetizers or main dishes, and customizable with spicy mayo or kimchi for an extra kick. Easy to make and full of character, they’re ideal for impressing guests or enjoying a quick homemade treat.

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Updated on Tue, 25 Mar 2025 17:11:08 GMT
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Korean Bulgogi Sushi Rolls Recipe | recipesvaleria.com

This fusion creation marries the sweet and savory flavors of Korean bulgogi beef with the satisfying structure of Japanese sushi rolls. The combination of caramelized marinated beef, crisp vegetables, and perfectly seasoned rice creates a handheld meal that's as impressive to serve as it is delicious to eat.

I first created these rolls when hosting a fusion dinner party, and they've become my most requested recipe whenever friends come over. The sweet and savory bulgogi paired with fresh vegetables wrapped in nori creates a perfect balance that even sushi skeptics absolutely love.

Ingredients

Step-by-Step Instructions

My absolute favorite part of this recipe is the bulgogi marinade. My Korean grandmother taught me to always use pear juice in traditional bulgogi for tenderness, but I've simplified it here without losing the essential flavors. Every time I make these rolls, I think of her and how she would approve of this creative fusion of our family's culinary heritage.

Storage Recommendations

Ingredient Substitutions

Serving Suggestions

Frequently Asked Questions

→ What cut of meat is best for bulgogi rolls?

Thinly sliced ribeye or sirloin works best for achieving tender and flavorful bulgogi beef for these rolls.

→ Can I make these rolls vegetarian?

Yes! Substitute bulgogi beef with marinated tofu or grilled mushrooms to create a delicious vegetarian version.

→ How do I keep sushi rolls from falling apart?

Use a bamboo sushi mat to roll tightly, seal the edge with a bit of water, and slice with a sharp, wet knife.

→ What dipping sauces pair well with these rolls?

Gochujang mayo, sriracha mayo, or soy sauce all complement the rolls' sweet and savory flavors beautifully.

→ How do I store leftover sushi rolls?

Wrap leftover rolls tightly in plastic wrap and store them in the fridge for up to 1 day. Enjoy fresh when possible for best taste.

→ Can I make these rolls ahead of time?

Yes, you can prepare the bulgogi and sushi rice in advance. Assemble the rolls just before serving for optimal freshness.

Korean Bulgogi Sushi Rolls

Fusion dish with bulgogi beef, veggies, and seasoned rice in nori, highlighting Korean flavors.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes

Category: Main Courses

Difficulty: Intermediate

Cuisine: Korean, Japanese Fusion

Yield: 4 Servings (4 sushi rolls (32 pieces))

Dietary: Dairy-Free

Ingredients

→ For the Bulgogi (Marinated Beef)

01 1/2 lb thinly sliced beef (ribeye or sirloin)
02 2 tablespoons soy sauce
03 1 tablespoon brown sugar
04 1 tablespoon sesame oil
05 1 teaspoon rice vinegar
06 1 teaspoon minced garlic
07 1/2 teaspoon grated ginger
08 1/2 teaspoon black pepper
09 1 teaspoon sesame seeds
10 1 green onion, finely chopped

→ For the Sushi Rice

11 2 cups cooked sushi rice
12 1 1/2 tablespoons rice vinegar
13 1 teaspoon sugar
14 1/2 teaspoon salt

→ For the Rolls

15 5 sheets nori (seaweed)
16 1 small cucumber, julienned
17 1 small carrot, julienned
18 1 avocado, sliced
19 3–4 perilla leaves (optional)
20 1 egg, cooked into a thin omelet, sliced (optional)

→ For Garnish & Dipping

21 Sesame seeds (for sprinkling)
22 Soy sauce (for dipping)
23 Gochujang mayo or spicy sriracha mayo

Instructions

Step 01

In a bowl, mix soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, black pepper, sesame seeds, and green onion. Add sliced beef and marinate for 30 minutes (or overnight for deeper flavor).

Step 02

Heat a pan over medium-high heat. Cook beef for 3-4 minutes until browned and caramelized. Set aside.

Step 03

In a small bowl, mix rice vinegar, sugar, and salt. Fold into warm cooked rice, then let cool slightly.

Step 04

Place a sheet of nori (shiny side down) on a bamboo sushi mat.

Step 05

Using wet hands, spread a thin layer of sushi rice over the nori, leaving a ½-inch border at the top.

Step 06

Arrange cooked bulgogi, cucumber, carrot, avocado, and perilla leaves (if using) in a line near the bottom. Add sliced omelet strips if desired.

Step 07

Using the sushi mat, roll tightly from the bottom, pressing gently. Seal the edge with a little water.

Step 08

Slice into 8 pieces using a sharp, wet knife. Sprinkle with sesame seeds and serve with soy sauce or gochujang mayo.

Notes

  1. Want it spicy? Add kimchi or drizzle with spicy mayo before rolling.
  2. For extra crunch, add pickled radish strips (danmuji).
  3. Best enjoyed fresh, but leftovers can be wrapped tightly and stored in the fridge for 1 day.

Tools You'll Need

  • Bamboo sushi mat
  • Sharp knife
  • Mixing bowl
  • Non-stick pan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy (soy sauce)
  • Contains sesame (sesame oil and seeds)
  • Contains egg (optional omelet)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 360
  • Total Fat: 12 g
  • Total Carbohydrate: 45 g
  • Protein: 18 g