Heat a skillet over medium-high heat and add 1 teaspoon of toasted sesame oil. Add finely chopped zucchini and carrots; sauté for about 3-4 minutes.

In a large mixing bowl, combine the warm cooked rice with the sautéed vegetables, remaining sesame oil, and seasoned rice vinegar. Mix thoroughly.

Take about 2 tablespoons of the mixture and flatten it in your hand. Add your choice of filling, then mold into a compact ball.

Continue shaping the remaining rice mixture into balls, applying sesame oil to your hands if necessary to prevent sticking.

Arrange the rice balls on a serving platter and serve fresh with crushed seaweed sheets for garnish.