Description
Sizzling Korean bulgogi sushi rolls blend savory marinated beef with delicate rice, creating a perfect fusion of Korean and Japanese culinary traditions. Crisp vegetables and tangy sauce wrap rich flavors into compact, irresistible bites you’ll crave again and again.
Ingredients
Scale
- ½ lb (226.8 g) ribeye or sirloin, thinly sliced
- 2 tbsps soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp minced garlic
- ½ tsp grated ginger
- ½ tsp black pepper
- 1 tsp sesame seeds
- 1 green onion, finely chopped
- 2 cups sushi rice, cooked
- 1 ½ tbsps rice vinegar
- 1 tsp sugar
- ½ tsp salt
- 5 sheets nori
- 1 small cucumber, julienned
- 1 small carrot, julienned
- 1 avocado, sliced
- 34 perilla leaves (optional)
- 1 egg, cooked into thin omelet and sliced (optional)
- Sesame seeds
- Soy sauce
- Gochujang mayo or spicy sriracha mayo
Instructions
- Marinate Bulgogi: Blend soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, black pepper, sesame seeds, and green onion. Immerse sliced beef and let infuse for 30 minutes, allowing flavors to penetrate deeply.
- Sear Beef: Ignite a skillet over medium-high flame. Caramelize beef to golden perfection, creating rich, intense flavor profiles. Transfer protein to a holding plate.
- Craft Sushi Rice: Whisk rice vinegar, sugar, and salt in a compact vessel. Integrate mixture into warm rice, gently folding to distribute seasoning evenly. Allow rice to cool and stabilize.
- Construct Sushi Canvas: Position nori sheet on bamboo mat with glossy surface facing downward. Delicately spread rice across surface, maintaining a precise border at the top edge.
- Layer Ingredients: Strategically arrange bulgogi, cucumber, carrot, avocado, perilla leaves, and omelet strips in a precise linear formation near bottom periphery.
- Execute Roll Technique: Leverage bamboo mat to compress and rotate sushi, applying gentle, consistent pressure. Seal terminus with minimal water, ensuring structural integrity.
- Finalize Presentation: Utilize a razor-sharp, moisture-laden knife to segment roll into elegant portions. Garnish with sesame seeds and accompany with complementary soy sauce or gochujang mayo.
Notes
- Let beef absorb flavors for maximum taste, preferring overnight marination for deeper, richer flavor profile.
- Ensure rice is warm but not hot when mixing vinegar mixture to prevent soggy texture and maintain perfect sticky consistency.
- Always use a wet knife when slicing sushi rolls to prevent rice and ingredients from sticking, creating clean, professional-looking cuts.
- Pat beef dry after marinating to ensure proper caramelization and prevent excess liquid during cooking, which can prevent browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 70 mg