In a large mixing bowl, combine warm cooked short-grain rice with sesame oil, soy sauce, gochujang, and garlic powder. Mix until the rice is evenly coated.

Add in chopped kimchi, sesame seeds, roasted seaweed flakes, and chopped green onions. Stir thoroughly to distribute all ingredients.

With damp hands, form the mixture into small balls, about the size of a golf ball, and pack gently to hold shape.

Sprinkle remaining sesame seeds or roasted seaweed flakes over the rice balls for visual appeal and flavor.

Serve the rice balls immediately or store in an airtight container in the refrigerator. Reheat gently when ready to serve.