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

1/2 pound thinly sliced ribeye or sirloin beef
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
1 garlic clove, minced
1 teaspoon grated ginger
1 tablespoon mirin or rice vinegar
1/2 teaspoon black pepper
1 teaspoon toasted sesame seeds (optional)

For the Sushi Rice:

2 cups cooked sushi rice (short grain)
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt

For the Rolls:

4 sheets nori (seaweed)
1 small carrot, julienned
1 small cucumber, julienned
1 avocado, sliced
Optional: pickled radish or kimchi strips
Soy sauce, for dipping
Wasabi and pickled ginger (optional)

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Instructions

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).
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.
Prepare the Sushi Rice: While the rice is still warm, mix in the rice vinegar, sugar, and salt. Let it cool to room temperature.
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.
Arrange bulgogi beef, carrot, cucumber, avocado, and any other fillings horizontally across the middle of the rice.
Roll it up tightly using the sushi mat. Seal the edge with a bit of water.
Using a sharp knife, cut the roll into 6–8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.

Serve with soy sauce, pickled ginger, and wasabi if desired.

Notes

You can swap beef for tofu or mushrooms for a vegetarian version.
To save time, use pre-cooked bulgogi or store-bought marinade.

These rolls are best served fresh but can be refrigerated for up to 24 hours.