Rinse the rice under cool water until clear, then drain. Cook in a rice cooker or stovetop with water for 20 minutes. Let sit for 10 minutes, fluff with fork, mix in sesame oil and salt.

Combine the cooked rice with your chosen filling, seaweed flakes, sesame seeds, and soy sauce in a large bowl. Mix well.

Wet hands and scoop about 1/4 cup of the rice mixture, shape into a ball or triangle. Repeat the process.

Serve immediately with soy sauce, or wrap in plastic wrap and store in the refrigerator for up to 24 hours.