Season hot cooked rice with salt with a rice paddle and cover to keep warm.

Heat vegetable oil in a large pan on medium heat. Cook ground beef breaking it up into finer pieces until it's no longer pink and brown.

Add minced garlic, soy sauce, brown sugar and sesame oil and mix with the beef. Cook for 2-3 minutes until all the liquids in the pan have evaporated. Remove off heat to cool down.

Lay out a large piece of plastic wrap, about 25 inches long on the countertop or a surface where the plastic wrap can stick and hold.

Spoon 3 tablespoon of the cooked beef into center of the rice.

Lift up the corners of the plastic wrap and twist it together so the rice is shaped into a ball. Tuck any pieces of ground beef peeking out back into the center of the rice ball.

Flatten the rice ball until it’s 2-inches thick and then shape into a triangle.

Fold a sheet of gim or nori into half and cut it into two pieces with scissors.

Place dry roasted seaweed rough side up on a clean surface, vertically. Place the rice ball pointy side up in the top half of the sheet and wrap the bottom half upwards. Fold the corners over the triangle. Repeat this until you have 3 more rice balls.