Rinse 1 cup of short-grain rice under cold water until clear, then cook in a rice cooker or stove for 15-20 minutes.

Mix in 1 tablespoon of sesame oil and a pinch of salt while rice is warm.

Prepare your filling by mixing ½ cup of your choice with ¼ cup of seasoned rice and sprinkle in seaweed flakes, sesame seeds, and soy sauce as preferred.

Wet hands and shape the rice mixture into balls, about the size of a golf ball.

Serve immediately or wrap in plastic for storage in the fridge for up to 24 hours.