• Season cooked rice with salt and allow this to cool to touch but loosely cover to keep moist.
• In a pan set over medium heat, add avocado or cooking oil, followed by ground beef. Break the beef apart into ground pieces and cook until brown.
• Once the beef is brown, add minced garlic, soy sauce, brown sugar and sesame oil. Mix together and allow this to cook for 2-3 minutes. Remove off heat to cool.

To assemble:

• Lay out a large piece of cling film, about 25 inches long on your countertop.
• Divide seasoned rice into 4 equal portions.
• Wet your rice paddle with water and spoon 1 portion into the center of the cling film. Spread out with the wet paddle into a circle.
• Spoon 3 tablespoon of the cooked bulgogi beef into center of the rice.
• Grab the corners of the cling film and twist together so the rice forms into a ball shape.
• Tuck any pieces of ground beef peeking out back into the center of the rice ball. Then flatten the ball until it’s 1.5 inches thick. Next shape into a triangle using the natural L-shape of your pointer finger and thumb
• Fold a sheet of nori into half and cut/tear into two pieces. Place the piece rough side up on a clean surface, vertically.
• Place the triangle rice ball on the top half of the sheet, fold the corners down and fold the remaining half up. Folding the corners in. Repeat for the remaining kimbap until you have 4 servings. Enjoy!