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
- Prep time 45 minutes
- Cook time 10 minutes
- Serves 2
sliced ribeye or ground beef
sesame oil, divided
cooked short-grain rice
to 4 leaves green lettuce
- 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.
- In a medium skillet over high heat, sauté the beef until nicely browned.
- 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.
- 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.
- 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.
- Bring the left and right corners of nori sheet towards the center. Fold gently but tightly, wrapping around the layers at the center.
- Bring bottom and top corners towards the center. Flip around, then firmly wrap in plastic wrap. Set aside and continue with the second one.
- 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.
- Garnish with toasted sesame seeds and chopped scallions.