2 full-sizes soy paper or gim (nori, dried seaweed sheet)
1/4 cup guacamole
A few butter lettuce leaves
Purple cabbage coleslaw (Toss 1/3 English cucumber and 1 medium-sized carrot, julienned and 1 cup shredded purple cabbage in 4 tablespoons mayo, 1 tablespoon rice vinegar, 1 tablespoon sugar, salt and pepper)
Root vegetable chips/wonton strips
Combine all bulgogi ingredients except green onion and sesame seeds in a large mixing bowl; marinate for 20-30 minutes.
Meanwhile, make sushi rice. In a small saucepan, add rice vinegar, sugar, salt and kombu. Let it simmer over medium-low heat until sugar has dissolved. Do not stir. Add a few drops of lemon juice and remove kombu. Pour over warm cooked sushi rice and mix with a spatula. Cover with a damp towel and set aside.
Heat a large skillet over high heat; add marinated bulgogi and cook until all moisture has evaporated, about 10-12 minutes. Add green onion and sesame seeds and stir. Remove from skillet and set aside.
Place a bamboo roller on a work surface, place soy paper or gim (nori, dried seaweed sheet) shiny side down, rough side up. Place 1 cup of sushi rice and spread out evenly. If rice sticks to your hands too much, wet your hands with a small amount of water as needed.
Spread 2 tablespoons guacamole on top of rice and place butter lettuce, purple cabbage slaw, bulgogi, and crispy chips horizontally.
Place your thumbs under bamboo roller with gogi-ritto to support and hold filling tightly with rest of fingers. Press lightly and roll the corner closest to you over filling until it's closed. Press lightly to secure. Unroll bamboo roller and wrap gogi-ritto with parchment paper. Repeat with rest of ingredients.
Cut in half to see how pretty it is in the middle - and it's easier to pick up and enjoy!