Description
Korean Bulgogi Sushi Rolls combine tender, marinated Korean bulgogi beef with traditional Japanese sushi rice and fresh, crisp vegetables all wrapped in seaweed for a bold, savory flavor fusion. This easy-to-make recipe delivers perfectly balanced sweet, salty, and umami tastes with a refreshing texture contrast, ideal for sushi lovers craving a Korean twist at home.
Ingredients
Scale
Bulgogi Beef
- 8 oz thinly sliced ribeye or sirloin beef
- 3 tbsp soy sauce
- 2 cloves garlic, minced
- 1/4 cup grated pear (Asian pear preferred)
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1/4 tsp black pepper
Sushi Rice
- 1 cup short-grain sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
Vegetables
- 1/2 cucumber, julienned
- 1 medium carrot, julienned
- 3 green onions, sliced into thin strips
Others
- 4 sheets seaweed (nori)
- 2 tsp toasted sesame seeds
- Soy sauce for dipping
- Gochujang sauce for dipping (optional)
Instructions
- Prepare the Bulgogi Beef: Marinate the thinly sliced beef in a mixture of soy sauce, minced garlic, grated pear, brown sugar, sesame oil, and black pepper. Let it soak for at least 30 minutes to absorb flavors fully. Cook the marinated beef quickly in a hot pan until tender and caramelized, then set aside to cool.
- Cook and Season Sushi Rice: Rinse the short-grain sushi rice thoroughly until the water runs clear. Cook the rice according to package instructions. While still warm, gently fold in a mixture of rice vinegar, sugar, and salt. Allow the rice to cool to room temperature for ideal sticky texture suitable for rolling.
- Prepare Vegetables: Wash and julienne cucumber, carrot, and green onions into thin strips. These provide a crisp, fresh contrast to the rich bulgogi beef.
- Assemble the Rolls: Place a bamboo sushi mat on a flat surface and put a nori sheet on it. Spread an even layer of the prepared sushi rice over the nori, leaving a small border at the top edge. Arrange a layer of bulgogi beef on the bottom third of the rice, then neatly place the vegetable strips on top of the beef. Use the bamboo mat to tightly roll the sushi, applying gentle and even pressure to keep all fillings securely inside.
- Slice and Garnish: With a sharp, wet knife, slice the sushi roll into bite-sized pieces. Sprinkle toasted sesame seeds over the rolls for added aroma and crunch. Serve immediately with soy sauce and gochujang sauce for dipping.
Notes
- Marinate the beef well for at least 30 minutes to ensure flavorful bulgogi taste.
- Do not overcook sushi rice; it should be sticky but slightly firm to hold the rolls together.
- Use a very sharp, wet knife for clean sushi slices to avoid squishing.
- Apply firm and even pressure when rolling to prevent loose, falling-apart sushi.
- Balance the quantity of beef and vegetables for harmonious flavor in each bite.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Pan-frying and Rolling
- Cuisine: Korean-Japanese Fusion
Nutrition
- Serving Size: 1 roll (approximately 6 pieces)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg
Keywords: Korean bulgogi, sushi rolls, fusion cuisine, bulgogi sushi, Korean sushi roll, homemade sushi, bulgogi beef, Korean flavors
