Description
A fusion of Korean and Japanese cuisines, these sushi rolls feature tender bulgogi beef, crisp vegetables, and seasoned rice, all wrapped in roasted seaweed. Perfect for a unique appetizer or main course.
Ingredients
For the Rice:
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5½ cups steamed short-grain rice, cooled
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1 tablespoon roasted sesame seeds
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3 tablespoons rice vinegar
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2 tablespoons white sugar
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1 teaspoon fine sea salt
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1 to 2 tablespoons sesame oilMy Korean Kitchen
For the Fillings:
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7 roasted Korean seaweed sheets (nori)
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14 Korean perilla leaves, stems removed
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500g (1 pound) cooked bulgogi (Korean marinated beef)
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7 strips Korean yellow radish pickle (danmuji)
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14 strips seasoned burdock root (ueong)
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1 English or Lebanese cucumber (270g/10 ounces), seeds removed and julienned
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1 medium carrot (220g/8 ounces), julienned
Instructions
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Prepare the Rice: In a large bowl, mix the steamed rice with rice vinegar, sugar, salt, and roasted sesame seeds. Microwave for about 30 seconds to dissolve the sugar, then let it cool to room temperature.
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Prepare the Fillings: Julienne the cucumber and carrot. If not using pre-cooked bulgogi, prepare and cook the bulgogi according to your preferred recipe.
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Assemble the Rolls: Place a roasted seaweed sheet on a bamboo sushi mat. Spread a thin layer of seasoned rice over the seaweed, leaving about 1 inch at the top edge.Umami
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Add Fillings: In the center of the rice, layer perilla leaves, bulgogi, yellow radish pickle, burdock root, cucumber, and carrot.
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Roll the Sushi: Lift the edge of the bamboo mat closest to you and roll it over the fillings tightly. Continue rolling until you reach the exposed edge of the seaweed. Seal the edge with a little water.
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Slice and Serve: Brush the rolled sushi with sesame oil for added flavor and shine. Using a sharp knife, slice the roll into bite-sized pieces. Serve immediately.
Notes
For convenience, you can purchase pre-cooked bulgogi or use a Korean BBQ marinade.
If you can’t find Korean perilla leaves, you can substitute with Thai basil.
Seasoned burdock root and yellow radish pickles can be found in Korean grocery stores, often sold together.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Main Course
- Method: Rolling
- Cuisine: Korean