Place warm or slightly cooled cooked rice in a large bowl. Use short-grain rice for the best texture. The grains should stick together easily when gently pressed.

Add soy sauce, sesame oil, rice vinegar, honey, garlic powder, salt and black pepper. Stir gently until the seasonings coat the rice evenly without crushing the grains.

Mix in sesame seeds, chopped green onion and crumbled nori. These ingredients add a lovely Japanese-inspired flavor and make every bite more interesting.

Wet your hands lightly with water. Take about three tablespoons of rice and press it firmly together. Shape it into a small, thick ball or slightly flattened round.

Place the shaped rice balls on a plate. Refrigerate them for about ten minutes. This short chilling time helps them hold their shape during cooking.

Place a nonstick skillet over medium heat. Add the cooking oil and let it become hot. Avoid very high heat, because the outside may brown too quickly.

Carefully place the rice balls into the hot skillet. Cook for about three minutes on each side. Turn them gently with a spatula for even browning.

Brush a tiny amount of soy sauce over the cooked sides. Let each side cook for another minute. This creates a darker, crispier and more flavorful crust.

Remove the crispy rice balls from the skillet. Let them rest for two minutes. Serve them warm while the outside is still wonderfully crisp.