Triangle Kimbap

🧂 Ingredients

• 1 cup uncooked sushi rice

  3 cups cooked
• 1 tbsp sesame oil
• 1 lb ground beef
• 1 tbsp brown sugar
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tbsp soy sauce
• 1 splash mirin
• 4 sheets gim (seaweed)
• ¼ tsp salt

Instructions

• 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.
• 4 Season the rice with the salt. Divide the into 4 equal servings.
• 5 Place a piece of plastic wrap on a cutting board or countertop.
• 6 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.
• 7 Add 2 to 3 tablespoons of beef to the middle of the rice. Place the 1½
  tablespoon of rice on top of the beef.
• 8 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.
• 9 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.
• 10 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.

Nutrition Info