Cook 2 cups of short-grain rice according to package instructions, ensuring it’s tender yet sticky. Once cooked, transfer to a mixing bowl, drizzle in 1 tablespoon of sesame oil, and sprinkle with ½ teaspoon of salt. Mix gently until evenly coated.

In another bowl, select desired filling combinations. Add fillings to the seasoned rice along with 2 tablespoons of roasted seaweed flakes, 1 tablespoon of sesame seeds, and 1 teaspoon of soy sauce. Mix well until evenly distributed.

Lightly wet your hands with water or sesame oil. Take about ¼ cup of the rice mixture and press firmly into a ball shape. Repeat until all the mixture is shaped into rice balls.

Enjoy your Korean rice balls immediately or wrap each in plastic to store. Refrigerate for up to 24 hours or freeze for longer preservation.