Bulgogi Roll Sushi recipe - ingredients, nutrition and when to eat it
This roll sushi is filled with bulgogi, cucumber, and carrot, rolled in seaweed with rice, and cut into bite-size pieces.
This roll sushi is filled with bulgogi, cucumber, and carrot, rolled in seaweed with rice, and cut into bite-size pieces. Sweet-savory meat pairs well with crisp vegetables for an easy lunch or dinner.
World cuisine · 30 minutes to cook
Nutrition (per 388g serving): 489.4 kcal · protein 22.5g · carbohydrate 74.8g · fat 10.1g · sodium 474.7mg
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: Spread the rice in a thin layer all the way to the edge of the seaweed so the filling stays in place when rolled.
Tips: If the cucumber has a lot of seeds, scrape out the center and julienne it to keep it from getting watery.
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Ingredients (1 serving)
- Cooked rice — 1 cup
- Seaweed for gimbap — 1 sheet
- Lean beef — 80 g
- Cucumber — 0.3 pc
- Carrot — 0.3 pc
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Whole sesame seeds — 0.5 tsp
- Cooking oil — 0.5 tsp