Why You’ll Love This Recipe
Korean Bulgogi Sushi Rolls combine the bold, savory flavors of marinated Korean beef with the delicate balance of Japanese sushi. Tender, thin-sliced bulgogi beef is wrapped with sushi rice, crisp vegetables, and nori for a fusion roll that’s satisfying, unique, and bursting with umami. Perfect for sushi night at home or an impressive party platter.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
thinly sliced beef (ribeye or sirloin)sushi rice (cooked and seasoned)rice vinegargranulated sugarsea saltsesame oilsoy saucebrown sugargarlic (minced)ginger (grated)green onions (chopped)black peppernori sheetscarrot (julienned)cucumber (julienned)avocado (sliced)sesame seedsoptional: sriracha mayo or pickled radish
directions
In a bowl, mix soy sauce, sesame oil, brown sugar, garlic, ginger, green onions, and black pepper to make the bulgogi marinade.
Add thinly sliced beef to the marinade and let it sit for at least 30 minutes (or up to overnight in the fridge).
Cook marinated beef in a hot skillet over medium-high heat until caramelized and cooked through. Let cool slightly.
Lay a sheet of nori on a bamboo sushi mat, shiny side down.
Spread an even layer of seasoned sushi rice over the nori, leaving a 1-inch border at the top.
Arrange a few strips of bulgogi beef, carrot, cucumber, and avocado along the bottom third of the rice.
Roll the sushi tightly using the mat, pressing gently to form a firm roll.
Seal the edge with a bit of water and slice into bite-sized pieces with a sharp, wet knife.
Sprinkle with sesame seeds and serve with soy sauce or sriracha mayo if desired.
Servings and timing
This recipe yields 4 sushi rolls (24-32 pieces).
Preparation time: 30 minutes
Marinating time: 30 minutes (or overnight)
Cooking and rolling time: 20 minutes
Total time: 1 hour 20 minutes (including marinating)
Variations
Use chicken or tofu for a non-beef version.
Add kimchi for a tangy, spicy kick.
Swap white rice for brown rice or cauliflower rice for a low-carb option.
Include cream cheese or pickled daikon for extra flavor.
Top with spicy mayo or eel sauce for a restaurant-style finish.
storage/reheating
Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day.
Avoid microwaving—consume cold or let sit at room temperature for a few minutes before serving.
Do not freeze sushi rolls, as texture will be compromised.
FAQs
What is bulgogi?
Bulgogi is Korean-style marinated beef, known for its sweet and savory flavor and tender texture.
Can I use store-bought bulgogi?
Yes, pre-marinated bulgogi from Korean markets can save time.
Do I need a bamboo sushi mat?
It helps, but you can use plastic wrap or a clean kitchen towel if needed.
Can I make these rolls ahead of time?
They’re best made fresh, but you can prep ingredients ahead and roll just before serving.
What’s the best rice for sushi rolls?
Short-grain or medium-grain Japanese rice works best for stickiness and texture.
Conclusion
Korean Bulgogi Sushi Rolls are a delicious fusion of Korean and Japanese cuisine that deliver bold flavor and satisfying texture in every bite. Whether you’re hosting a sushi night or trying something new, these rolls are a fun and flavorful twist that will impress any crowd.
Print
Korean Bulgogi Sushi Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 rolls (about 24–32 pieces)
- Category: Appetizer
- Method: Stovetop
- Cuisine: Korean, Japanese Fusion
Description
These Korean Bulgogi Sushi Rolls combine tender, marinated beef bulgogi with fresh vegetables and sushi rice, all wrapped up in nori. It’s a delicious fusion roll that’s perfect for lunch, dinner, or a party platter!
Ingredients
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1/2 pound thinly sliced ribeye or sirloin beef
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2 tablespoons soy sauce
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1 tablespoon brown sugar
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1 tablespoon sesame oil
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1 garlic clove, minced
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1 teaspoon grated ginger
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1 tablespoon mirin or rice vinegar
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1/2 teaspoon black pepper
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1 teaspoon toasted sesame seeds (optional)
For the Sushi Rice:
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2 cups cooked sushi rice (short grain)
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2 tablespoons rice vinegar
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1 tablespoon sugar
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1/2 teaspoon salt
For the Rolls:
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4 sheets nori (seaweed)
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1 small carrot, julienned
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1 small cucumber, julienned
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1 avocado, sliced
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Optional: pickled radish or kimchi strips
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Soy sauce, for dipping
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Wasabi and pickled ginger (optional)
Instructions
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Marinate the Beef: In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, mirin, and black pepper. Add the sliced beef, toss to coat, and marinate for at least 30 minutes (or up to overnight).
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Cook the Bulgogi: Heat a skillet over medium-high heat. Cook the marinated beef until browned and cooked through, about 4–5 minutes. Set aside to cool.
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Prepare the Sushi Rice: While the rice is still warm, mix in the rice vinegar, sugar, and salt. Let it cool to room temperature.
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Assemble the Rolls: Place a sheet of nori shiny side down on a bamboo sushi mat. Wet your fingers and gently spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
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Arrange bulgogi beef, carrot, cucumber, avocado, and any other fillings horizontally across the middle of the rice.
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Roll it up tightly using the sushi mat. Seal the edge with a bit of water.
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Using a sharp knife, cut the roll into 6–8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
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Serve with soy sauce, pickled ginger, and wasabi if desired.
Notes
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You can swap beef for tofu or mushrooms for a vegetarian version.
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To save time, use pre-cooked bulgogi or store-bought marinade.
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These rolls are best served fresh but can be refrigerated for up to 24 hours.
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