Cook 1 cup of short-grain rice according to package instructions for about 20 minutes. Let it cool for 10 minutes.

In a bowl, combine the warm rice with 1 tablespoon of sesame oil and a pinch of salt. Fold in ½ cup finely chopped carrots and ½ cup finely chopped spinach.

Mix together ¼ cup diced pickled radish with ½ cup seasoned ground beef or tofu in a separate bowl.

Wet your hands, take a handful of seasoned rice, flatten slightly, add filling, and shape into a ball.

Cut nori sheets into strips, wrap each rice ball with a strip, and secure them.

Arrange rice balls on a platter. Serve warm or at room temperature, with dipping sauce.