Korean Bulgogi Sushi Rolls Recipe

Why You’ll Love This Recipe

Korean Bulgogi Sushi Rolls are a bold fusion of sweet-savory marinated beef and classic sushi-style presentation. Combining tender bulgogi beef with fresh vegetables and seasoned rice, these rolls are packed with umami, texture, and just the right amount of bite. They’re fun to make, flavorful to eat, and perfect for a unique lunch, dinner, or party platter.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the bulgogi beef:
thinly sliced beef (ribeye or sirloin)
soy sauce
brown sugar
garlic (minced)
ginger (grated)
sesame oil
pear or apple (grated, for sweetness)
green onion (chopped)
black pepper
toasted sesame seeds

For the sushi rolls:
sushi rice (cooked and seasoned with rice vinegar, sugar, and salt)
nori sheets (seaweed)
carrot (julienned)
cucumber (julienned)
avocado (sliced)
pickled radish (optional)
soy sauce (for dipping)
sriracha mayo or gochujang (optional, for serving)

directions

Marinate the beef:
In a bowl, combine soy sauce, brown sugar, garlic, ginger, sesame oil, grated pear, green onion, and black pepper.
Add thinly sliced beef and toss to coat. Marinate for at least 30 minutes (or up to overnight for more flavor).

Cook the bulgogi:
Heat a pan over medium-high heat. Add the marinated beef and cook for 5–7 minutes until caramelized and cooked through. Set aside to cool slightly.

Prepare the rice:
While the beef cools, cook sushi rice according to package instructions. Season with rice vinegar, sugar, and salt, then let it cool to room temperature.

Assemble the rolls:
Lay a sheet of nori on a bamboo sushi mat, shiny side down.
Spread a thin layer of rice evenly over the nori, leaving a 1-inch border at the top.
Layer bulgogi, carrots, cucumber, avocado, and pickled radish across the lower third of the rice.

Tightly roll the sushi using the mat, sealing the edge with a little water.

Repeat with remaining ingredients.

Slice and serve:
Using a sharp knife, slice each roll into 6–8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
Serve with soy sauce, sriracha mayo, or a drizzle of gochujang for extra heat.

Servings and timing

This recipe yields 4 rolls (about 24–32 pieces).
Preparation time: 30 minutes
Marinating time: 30 minutes
Cooking and assembly time: 30 minutes
Total time: 1 hour 30 minutes

Variations

Use grilled chicken or tofu instead of beef for a lighter version.
Add kimchi for extra tang and spice.
Top finished rolls with sesame seeds or chopped scallions for garnish.
Try spicy bulgogi marinade by adding gochujang or red pepper flakes.
Make hand rolls or sushi bowls instead for quicker assembly.

storage/reheating

Best enjoyed fresh, but leftovers can be stored in the fridge for up to 24 hours.
Wrap tightly in plastic wrap and store in an airtight container.
Not suitable for reheating—serve cold or at room temperature.

FAQs

Can I make these ahead of time?
Yes, but they’re best served the same day to keep the rice and nori from getting soggy.

What’s the best beef for bulgogi?
Thinly sliced ribeye or sirloin works best for tenderness and flavor.

Can I use regular rice instead of sushi rice?
Sushi rice is preferred for its stickiness, but short-grain rice can be a substitute.

Do I need a sushi mat to roll?
It helps, but you can also use parchment paper or a clean kitchen towel.

Is bulgogi spicy?
Traditional bulgogi is not spicy, but you can make it spicy by adding gochujang or chili flakes.

Can I freeze these rolls?
Not recommended—the texture of the rice and veggies will change.

Conclusion

Korean Bulgogi Sushi Rolls are a delicious East-meets-East fusion that blends the savory, sweet magic of bulgogi beef with the fresh, structured elegance of sushi. Perfect for special meals, creative gatherings, or a fun weekend cooking project, these rolls are as stunning to serve as they are satisfying to eat.

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