Description

A fun twist on traditional sushi! These Korean Bulgogi Sushi Rolls are filled with sweet and savory marinated beef, crunchy vegetables, and fluffy rice, all wrapped in seaweed. They’re a flavor-packed fusion of Korean and Japanese cuisine—perfect for parties, lunch boxes, or an impressive dinner at home.

Ingredients

For the Bulgogi Beef:

1/2 lb thinly sliced beef ribeye or sirloin
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sugar
1 tbsp mirin (or rice vinegar)
1 tsp minced garlic
1 tsp grated ginger
1/2 small onion, thinly sliced
1 green onion, chopped
1/2 tsp black pepper
1 tsp sesame seeds (optional)

For the Sushi Rolls:

2 cups cooked sushi rice
2 tbsp rice vinegar
1 tsp sugar
1/2 tsp salt
4 sheets of roasted seaweed (nori)
1 small cucumber, julienned
1 medium carrot, julienned
1 avocado, sliced
Pickled radish (optional)
Soy sauce, for dipping

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Instructions

Marinate the beef: In a bowl, mix soy sauce, sesame oil, sugar, mirin, garlic, ginger, onion, green onion, and black pepper. Add the sliced beef and marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
Cook the beef: Heat a skillet over medium-high heat. Cook the marinated beef until browned and cooked through, about 4–5 minutes. Set aside and let it cool.
Prepare the rice: Mix warm cooked sushi rice with rice vinegar, sugar, and salt. Let it cool slightly.
Assemble the rolls: Lay a sheet of nori on a bamboo mat, shiny side down. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange bulgogi, cucumber, carrot, avocado, and pickled radish in a horizontal line across the center.
Roll it up: Use the bamboo mat to roll the sushi tightly. Wet the edge of the nori to seal the roll.
Slice and serve: Cut each roll into bite-sized pieces using a sharp knife. Wipe the knife with a damp towel between cuts for clean slices. Serve with soy sauce for dipping.

Notes

You can substitute bulgogi with tofu or mushrooms for a vegetarian version.
Use short-grain rice for best texture.
A touch of gochujang mayo on top adds a spicy kick.