Rinse 2 cups of short-grain rice under cold water until clear, soak for 30 minutes. Cook according to package instructions for about 15-20 minutes and let cool slightly.

While warm, drizzle 1 tablespoon of sesame oil and sprinkle ½ teaspoon of salt, folding gently with a spatula until well incorporated.

Choose your filling and mix together in a bowl, ensuring full flavor. Add any desired vegetables.

Combine filling with the flavored rice along with seaweed flakes, sesame seeds, and soy sauce until evenly mixed.

Wet hands to shape rice balls. Take ¼ cup of the mixture, press gently to form a ball. Repeat until finished.

Serve warm or wrap each ball for storage. Refrigerate for 24 hours or freeze for 1 month.