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

Stir in the chopped kimchi, sesame seeds, roasted seaweed flakes, and chopped green onions into the rice mixture.

Wet your hands with water and mold a handful of the rice mixture into a golf ball-sized shape.

Optionally roll each rice ball in additional sesame seeds or sprinkle with more roasted seaweed flakes.

Serve immediately while warm, or store in an airtight container for later.