Triangle Kimbap

1. Cook the rice according to the package instructions.
2. Add the sesame oil to a large skillet over medium heat. Add the ground beef and cook until half cooked, breaking up the beef as you go along.
3. Add the brown sugar, garlic powder, onion powder, soy sauce, and mirin to the beef and continue to cook until cooked through and most of the sauce is cooked down.

Assembly

1. Season the rice with the salt. Divide the into 4 equal servings.
2. Place a piece of plastic wrap on a cutting board or countertop.
3. Place a portion of the rice onto the middle of the plastic wrap. Remove around 1½ tablespoon of rice and set it aside. Press down the large portion of rice with a rice paddle so it’s evenly spread into a round thin patty.
4. Add 2 to 3 tablespoons of beef to the middle of the rice. Place the 1½ tablespoon of rice on top of the beef.
5. Grab the sides of the plastic wrap and twist the plastic together so the rice is shaped into a ball with the rice enveloping the beef.
6. Using the corner of your hand between your thumb and pointer finger, shape the ball into a triangle. Unwrap the rice and place it on the upper half of the seaweed sheet.
7. Fold the seaweed and tuck in the corners so you cover the rice in a triangular shape. You can wet your finger to help seal the seaweed corners. Repeat with the other 3 servings of rice. Eat immediately.