Korean Sushi Rolls With Walnut-Edamame Crumble Recipe

Cooking Directions

• STEP 1.Cook sushi rice according to package instructions and let it cool.
• STEP 2.In a pan, cook bulgogi beef until browned and cooked through.
• STEP 3.In a food processor, pulse walnuts, edamame, soy sauce, and honey until crumbly.
• STEP 4.Place a sheet of nori on a bamboo sushi mat and spread a thin layer of sushi rice on top.
• STEP 5.Arrange the bulgogi beef, vegetables, and walnut-edamame crumble in the center of the rice.
• STEP 6.Roll the sushi tightly using the bamboo mat, applying gentle pressure.
• STEP 7.Slice the sushi roll into bite-sized pieces and serve with soy sauce and wasabi.

Cooking Tips

• To make rolling easier, wet your hands with water before handling the sushi rice.
• Feel free to customize the fillings with your favorite vegetables or proteins.
• Serve the sushi rolls with pickled ginger and wasabi for an authentic sushi experience.

Storage and Serving

• Sushi rolls are best enjoyed fresh.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours.
• To retain freshness, place a damp paper towel over the sushi rolls before refrigerating.