Rinse 1 cup of short-grain rice under cold water until clear. Cook according to package instructions with 1 ½ cups of water. Let sit covered for 10 minutes, then transfer to a bowl to cool slightly.

Add 1 tablespoon of sesame oil and a pinch of salt to the warm rice. Mix gently and incorporate ½ cup each of finely chopped carrots and spinach.

In a separate bowl, combine ½ cup of diced pickled radish and ½ cup of seasoned ground beef or tofu. Mix well and set aside.

Wet your hands, take a handful of rice, flatten it, place a small amount of filling in the center, fold the rice over, and roll into a ball.

Cut nori sheets into strips and wrap each rice ball, leaving part exposed, or use lettuce leaves for wrapping.

Serve the rice balls slightly warm or at room temperature, optionally accompanied by soy sauce or a spicy dipping sauce.