Korean Bulgogi Sushi Rolls (Print Version)
# 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:
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).
02 -
Heat a pan over medium-high heat. Cook beef for 3-4 minutes until browned and caramelized. Set aside.
03 -
In a small bowl, mix rice vinegar, sugar, and salt. Fold into warm cooked rice, then let cool slightly.
04 -
Place a sheet of nori (shiny side down) on a bamboo sushi mat.
05 -
Using wet hands, spread a thin layer of sushi rice over the nori, leaving a ½-inch border at the top.
06 -
Arrange cooked bulgogi, cucumber, carrot, avocado, and perilla leaves (if using) in a line near the bottom. Add sliced omelet strips if desired.
07 -
Using the sushi mat, roll tightly from the bottom, pressing gently. Seal the edge with a little water.
08 -
Slice into 8 pieces using a sharp, wet knife. Sprinkle with sesame seeds and serve with soy sauce or gochujang mayo.
# Notes:
01 -
Want it spicy? Add kimchi or drizzle with spicy mayo before rolling.
02 -
For extra crunch, add pickled radish strips (danmuji).
03 -
Best enjoyed fresh, but leftovers can be wrapped tightly and stored in the fridge for 1 day.