📖 Instructions

1. First, let's tackle the rice! Cook 2 cups of short-grain sushi rice according to the package instructions. Fluff it with a fork once it's cooked; this is super important for sushi.
2. Next up, make the delicious Korean BBQ sauce! In a small bowl, whisk together 2 tablespoons of gochujang (Korean chili paste), 1 tablespoon of soy sauce, 1 tablespoon of mirin (sweet rice wine), 1 teaspoon of sesame oil, and 1/2 teaspoon of minced garlic. Feel free to adjust this based on your spice preference. Seriously, don't be shy!
3. Now, it's time for the star of our show: the BBQ beef! In a large skillet over medium-high heat, add 1 pound of thinly sliced ribeye or sirloin. Cook until it's perfectly browned and tender. Then, add the Korean BBQ sauce and let it simmer for about 5-7 minutes, until it's nice and coated. Mmm, delicious!
4. While the beef is cooking, prepare your veggies. Thinly slice 1/2 cup of carrots, 1/2 cup of cucumber, and 1/2 cup of kimchi (optional, but highly recommended!). If you don't have kimchi, no worries; just use more carrots!
5. Time to assemble! Lay out a sheet of nori seaweed on a sushi rolling mat. Spread a thin layer of the cooked sushi rice evenly over the seaweed, leaving a little space at the top.
6. Place a generous portion of the Korean BBQ beef, along with your choice of veggies, in the center of the rice. Be creative here! It’s your sushi burrito, after all!
7. Tightly roll the sushi burrito using the mat. It might take a little practice, but you'll get the hang of it. Think of it like a tight hug for your ingredients!
8. Use a sharp knife to cut the burrito into smaller, bite-sized portions. This is crucial; it's gonna be hard to eat a giant sushi burrito.
9. Serve immediately. You can garnish with sesame seeds, chopped green onions, or anything else that seems tasty. Enjoy the fruits of your labor!