Description
Savory Korean bulgogi sushi rolls blend traditional Japanese techniques with bold Korean flavors, creating a mouthwatering fusion that promises culinary excitement. Silky rice, tender marinated beef, and crisp vegetables roll together into a delectable bite that will transport you straight to Seoul’s vibrant street food scene.
Ingredients
Scale
Main Ingredients:
- ½ pound (226.8 grams) thinly sliced beef (ribeye or sirloin)
- 2 cups cooked sushi rice
- 5 sheets nori (seaweed)
Vegetable and Garnish Ingredients:
- 1 small cucumber, julienned
- 1 small carrot, julienned
- 1 avocado, sliced
- 34 perilla leaves (optional)
- 1 egg, cooked into a thin omelet and sliced (optional)
- 1 green onion, finely chopped
- Sesame seeds (for sprinkling)
Marinade and Seasoning Ingredients:
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 ½ tablespoons rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 teaspoon minced garlic
- ½ teaspoon grated ginger
- ½ teaspoon black pepper
- 1 teaspoon sesame seeds
- Soy sauce (for dipping)
- Gochujang mayo or spicy sriracha mayo
Instructions
- Craft a vibrant marinade by whisking together soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, freshly ground black pepper, toasted sesame seeds, and finely chopped green onions.
- Submerge thin beef slices in the aromatic marinade, allowing flavors to penetrate for a minimum of 30 minutes, or ideally overnight for maximum taste intensity.
- Sizzle the marinated beef in a preheated skillet over medium-high heat, creating caramelized edges and developing rich, complex flavors. Remove and let rest.
- Prepare sushi rice seasoning by blending rice vinegar, sugar, and salt until completely dissolved.
- Gently fold the seasoning into warm, freshly cooked rice, ensuring even distribution. Allow to cool to room temperature.
- Position a nori sheet on a bamboo mat with the glossy side facing downward.
- Delicately spread a uniform layer of seasoned rice across the nori, maintaining a small border at the top edge.
- Strategically layer cooked bulgogi, julienned cucumber, thinly sliced carrots, creamy avocado, and aromatic perilla leaves along the bottom third of the nori.
- Incorporate delicate omelet strips to introduce an additional textural dimension.
- Utilizing the bamboo mat, carefully roll the sushi from the bottom, applying gentle, consistent pressure to create a compact cylinder.
- Moisten the exposed nori edge with water to create a secure seal.
- Slice the roll into eight uniform pieces using a sharp knife rinsed between cuts.
- Garnish with a sprinkle of sesame seeds and serve alongside zesty soy sauce or spicy gochujang mayo for dipping.
Notes
- Marinate the beef longer for intensely rich, deeper flavor profiles that meld Korean and Japanese culinary traditions perfectly.
- Ensure rice is slightly warm when mixing vinegar mixture to help seasoning absorb evenly and create glossy, authentic sushi texture.
- Use very sharp knife and wet blade when cutting rolls to prevent rice from sticking and maintain clean, precise sushi presentation.
- Customize roll ingredients based on dietary preferences: swap beef for tofu, use cauliflower rice for low-carb version, or add extra vegetables for vegetarian adaptation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 225
- Sugar: 18 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg