If using leftover rice, cover and microwave for 2-3 minutes or until hot. If using freshly cooked rice, let it cool until warm enough to handle.

Prepare a small bowl of water nearby. With clean or gloved hands, lightly wet your hands and take about 2 tablespoon of the rice mixture. Firmly squeeze the mixture together so it holds, then roll it into a golf-ball-sized ball. Repeat with the remaining mixture, wetting your hands as needed.

Place the seasoned seaweed flakes in a shallow bowl. Roll each rice ball in the seaweed until evenly coated, gently pressing the flakes onto the surface as needed. Serve immediately.