Rinse the short-grain rice thoroughly under cold water to remove excess starch. Cook the rice using a rice cooker or stovetop method until fluffy and tender. While the rice is still warm, season it with sesame oil, salt, and vinegar (if using). Stir gently to combine and let it cool to room temperature.

Carrots: Julienne or thinly slice the carrots.

Spinach: Blanch the spinach by briefly boiling it, then drain and lightly season with sesame oil and salt.

Egg: Scramble or lightly fry the egg and slice into strips.

Pickled Radish: Slice the pickled radish into thin strips.

Fish Cakes (Optional): Slice fish cakes into thin strips, if using.

Beef (Optional): Thinly slice, marinate, and cook the beef to your liking.

Place a sheet of nori (shiny side down) on a flat surface. Using a Triangle Kimbap mold, start by adding a thin layer of rice onto the nori, followed by a few strips of each filling (carrots, spinach, egg, pickled radish, fish cakes, and/or beef). Add another thin layer of rice on top to encase the fillings.

Press the rice and fillings gently but firmly into the mold to form a compact triangle shape. Carefully remove the mold to reveal the triangle Kimbap.

If needed, cut the nori into rectangles large enough to wrap around the Kimbap. Place the molded rice and fillings onto the nori, fold the edges of the nori over, and press gently to seal. Optionally, use a dab of water or sesame oil to help seal the nori.

Serve the Triangle Kimbap immediately for the best flavor and texture, or store in plastic wrap in the fridge for later enjoyment.