PREPARE THE QUICK BULGOGI BEEF
1. In a medium bowl, combine the ingredients for the quick bulgogi beef (thinly sliced beef, soy sauce, rice vinegar, brown sugar, garlic, and toasted sesame oil). Mix to ensure the beef slices are evenly coated with the quick bulgogi marinade. Let marinade for at least 20 minutes.
2. Add the marinaded beef to a medium pan with a small amount of oil and cook under medium heat until the beef is fully cooked and browned on both sides.

PREPARE THE RICE
2. Season the cooked rice with salt, toasted sesame oil, and furikake seasoning. Mix and set aside.

ASSEMBLE THE ONIGIRI

If using an onigiri mold:
3. Add 1/4 cup rice into the bottom of the mold. Add 2 tbsp of the cooked bulgogi filling in the center of the rice then top with another layer of rice (1/4 cup). Press down with the lid then flip and gently push the center of the mold to release the onigiri.

If using your hands:
3. Wet the palms of your hands and fingertips with water to prevent the rice from sticking. Scoop about 1/4 cup of rice onto the palm of your hand and gently flatten it out. Add 2 tbsp of the beef bulgogi filling to the center and add another 1/4 cup of rice over it, then lift up the edges of the bottom rice layer to form a large ball. Once a ball is formed, use your hands to shape the ball into a triangular shape. You can press the ball into the corner of a rectangular Tupperware container to achieve the triangle shape.

WRAP THE ONIGIRI
4. Once your onigiri is formed, wrap with seaweed onigiri wrapper. Alternatively, you can wrap the bottom center with a strip of nori.