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Prep time
45 minutes
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Cook time
10 minutes
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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
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Bulgogi Onigirazu
Ingredients
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1/4 pound
sliced ribeye or ground beef
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2 tablespoons
soy sauce
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3 tablespoons
sesame oil, divided
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2 tablespoons
sugar
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1 tablespoon
garlic, minced
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2 cups
cooked short-grain rice
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1 tablespoon
rice vinegar
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1 teaspoon
salt
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2
sheets nori
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1/2
avocado, sliced
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1/2
tomato, sliced
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2
to 4 leaves green lettuce
Directions
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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.
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In a medium skillet over high heat, sauté the beef until nicely browned.
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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.
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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.
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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.
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Bring the left and right corners of nori sheet towards the center. Fold gently but tightly, wrapping around the layers at the center.
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Bring bottom and top corners towards the center. Flip around, then firmly wrap in plastic wrap. Set aside and continue with the second one.
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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.
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Garnish with toasted sesame seeds and chopped scallions.
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