Sushi - Korean Steak Bulgogi Sushi Bowl

Ingredients

• 5.31 pounds Flank Steak, whole
• 6 Cups Korean Bulgogi Marinade
• 3 Cups Canola Oil
• 1 1/2 Cups Garlic, fresh, peeled and minced
• 1 1/2 Cups Ginger Root, fresh, peeled and minced
• 6 Cups Shitake Mushrooms, fresh, sliced
• 6 Cups Carrots, shredded
• 36 Cups Sushi Rice, chilled (Sub Recipe)
• 24 Eggs, large, hard scrambled
• 3 Cups Tamari Sauce
• 6 Cups Kimchi, drained and chopped
• 1 1/2 Cups Wasabe Mayonnaise (Sub Recipe)
• 3 Cups Green Onion, sliced
• 1/2 Cup Furikake Rice Seasoning
• 3 Cups Radish Microgreens