Bulgogi Bibimbap Sushi Rolls recipe - ingredients, nutrition and when to eat it
These sushi rolls wrap bulgogi and crunchy vegetables with rice and seaweed, sliced into bite-sized pieces.
These sushi rolls wrap bulgogi and crunchy vegetables with rice and seaweed, sliced into bite-sized pieces. A tangy sauce brightens the savory, sweet bulgogi, making them a good fit for a lunchbox or light dinner.
World cuisine · 30 minutes to cook
Nutrition (per 433.6g serving): 548.4 kcal · protein 24.1g · carbohydrate 80g · fat 14.3g · sodium 520.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Leave a little space along the edge of the seaweed when spreading the rice so less rice spills out as you roll.
Tips: Lightly wet the knife before slicing to keep the seaweed and rice from sticking.
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Ingredients (1 serving)
- Rice (white rice) — 1 cup
- Lean beef — 80 g
- Dried seaweed — 2 sheet
- Carrot — 0.3 pc
- Cucumber — 0.3 pc
- Spinach — 0.5 handful
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Vinegar — 1 Tbsp
- Honey — 0.5 tsp
- Mayonnaise — 1 tsp
- Cooking oil — 0.5 tsp