Heat a skillet over medium-high heat and add 1 teaspoon of toasted sesame oil. Toss in the chopped zucchini and carrots, stirring frequently until they soften, about 3-4 minutes.

In a large mixing bowl, combine the warm, cooked short or medium grain rice with the sautéed vegetables. Drizzle in 2 teaspoons of sesame oil and add seasoned rice vinegar. Mix thoroughly until the rice is well-coated.

Scoop about 2 tablespoons of the rice mixture into your hand, flattening it slightly. Place your desired filling in the center, then cover with more rice. Shape the mixture into a compact ball.

Continue scooping, filling, and shaping the rice mixture into balls until all ingredients are used.

Enjoy the Korean rice balls the same day they’re made. If storing, place in an airtight container in the refrigerator for up to 3 days.