Why You’ll Love This Recipe

Korean Bulgogi Sushi Rolls combine the savory, slightly sweet flavors of marinated bulgogi beef with the fresh, satisfying texture of sushi. This fusion dish is perfect for a healthy dinner idea that’s both fun to make and packed with flavor. With thin slices of tender beef, crisp vegetables, and seasoned rice all wrapped in seaweed, these rolls deliver a bold, mouthwatering bite every time.

ingredients

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

sushi ricesesame oilsoy saucesugargarlicgingerpear (or apple)oniongreen onionsribeye beef (thinly sliced)carrotscucumberavocadonori seaweed sheetsrice vinegarhoneywhite or black sesame seedsoptional: gochujang (Korean chili paste) for spice

directions

Cook sushi rice according to package instructions, then season with rice vinegar, sugar, and a pinch of salt. Let it cool to room temperature.

In a bowl, mix soy sauce, sesame oil, sugar, minced garlic, grated ginger, grated pear, and chopped onion. Add thinly sliced ribeye beef and marinate for at least 30 minutes.

Heat a pan over medium-high heat and cook the marinated beef until caramelized and cooked through. Set aside to cool.

Prepare filling ingredients: julienne carrots and cucumbers, slice avocado, and set out sesame seeds and optional gochujang.

Place a sheet of nori on a bamboo mat, shiny side down. Spread an even layer of sushi rice, leaving about 1 inch at the top edge.

Arrange cooked bulgogi, carrots, cucumber, and avocado in a line across the center of the rice.

Roll tightly from the bottom, using the mat to help compress the roll as you go. Seal the edge with a bit of water.

Slice the roll into bite-sized pieces with a sharp knife, wiping the blade between cuts for clean slices.

Sprinkle with sesame seeds and serve with soy sauce or a bit of gochujang on the side.

Servings and timing

This recipe makes about 4 sushi rolls (24-32 pieces).
Preparation time: 30 minutes
Marinating time: 30 minutes
Cooking and rolling time: 20 minutes
Total time: 1 hour 20 minutes

Variations

Use chicken or tofu instead of beef for a lighter or vegetarian option.

Add pickled radish or kimchi for extra tang.

Try brown rice or cauliflower rice for a healthier base.

Top each roll with a drizzle of spicy mayo for extra flavor.

Make inside-out rolls by flipping the rice side out before rolling.

storage/reheating

Store leftover rolls in an airtight container in the refrigerator for up to 2 days.
Note: Sushi is best enjoyed fresh. The texture may change after refrigeration.
Do not reheat sushi rolls, as the seaweed and rice will lose their texture. Instead, enjoy leftovers cold.

FAQs

Can I use store-bought bulgogi beef?
Yes, pre-marinated bulgogi works great if you’re short on time.

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

What rice should I use for sushi?
Short-grain or sushi rice is best for the right stickiness.

Can I make this spicy?
Absolutely—add gochujang or sliced chili to the filling.

Is this gluten-free?
Use gluten-free soy sauce and double-check your other ingredients.

How do I prevent my rolls from falling apart?
Make sure your rice isn’t too wet and roll tightly, sealing the edge well.

Can I make these ahead of time?
Yes, but they’re best within a few hours of rolling.

Is this kid-friendly?
Yes! Kids usually enjoy the mild bulgogi flavor and fun presentation.

Can I freeze sushi rolls?
No, freezing is not recommended due to texture changes in the rice and seaweed.

What side dishes go well with these rolls?
Serve with miso soup, edamame, or a light cucumber salad.

Conclusion

Korean Bulgogi Sushi Rolls are a creative and delicious way to enjoy a healthy dinner with an exciting mix of textures and flavors. Whether you’re new to sushi-making or a seasoned pro, this fusion recipe offers something special that’s sure to impress at the dinner table. Give it a try and roll your way into a satisfying, flavor-packed meal.