Bulgogi Onigirazu

March 25, 2021
1 Ratings
Photo by Food52
  • Prep time 45 minutes
  • Cook time 10 minutes
  • Serves 2
Author Notes

Onigirazu is a kind of sandwich made from seasoned rice and nori wrapped around a variety of fillings. Slice and serve this bulgogi onigirazu for a hearty, flavorful lunch or snack that's as pleasant to look at as it is to eat (and the bulgogi on its own is really delicious, too!) —Esther Choi

What You'll Need
Watch This Recipe
Bulgogi Onigirazu
  • 1/4 pound sliced ribeye or ground beef
  • 2 tablespoons soy sauce
  • 3 tablespoons sesame oil, divided
  • 2 tablespoons sugar
  • 1 tablespoon garlic, minced
  • 2 cups cooked short-grain rice
  • 1 tablespoon rice vinegar
  • 1 teaspoon salt
  • 2 sheets nori
  • 1/2 avocado, sliced
  • 1/2 tomato, sliced
  • 2 to 4 leaves green lettuce
  1. In a medium bowl, mix the beef with soy sauce, 2 tablespoons sesame oil, sugar, and garlic, mix well, and let marinate for at least 30 minutes.
  2. In a medium skillet over high heat, sauté the beef until nicely browned.
  3. Season warm cooked short-grain rice with rice vinegar, salt, and 1 tablespoon sesame oil and mix well. Place a piece of plastic wrap on a working surface and put a sheet of nori on top, with the shiny side facing down and with a corner pointing up.
  4. Evenly spread 1/2 cup of the rice in a thin layer, and form into a square shape in the center of the nori sheet.
  5. Place the shredded cabbage evenly on top of rice, then half the beef, then lettuce, tomato, and avocado, and finish with another 1/2 cup of rice.
  6. Bring the left and right corners of nori sheet towards the center. Fold gently but tightly, wrapping around the layers at the center.
  7. Bring bottom and top corners towards the center. Flip around, then firmly wrap in plastic wrap. Set aside and continue with the second one.
  8. Cut the onigirazu with a sharp knife. Wipe your onigirazu with a wet paper towel before cutting so that the cross-section will be clean.
  9. Garnish with toasted sesame seeds and chopped scallions.

See what other Food52ers are saying.

3 Reviews

sas October 4, 2021
Recipe is a keeper! Love how easy the Bulgogi filling was to make as well. Turned out to be much easier than I expected and guests loved it.
kaitlin April 5, 2021
Missing mirin from the video
cyndi March 25, 2021
Love this! I always thought this would be super difficult....but you make it look so easy!
Thanks for the demonstration! Thanks for the filling ideas!