In a large mixing bowl, combine the warm cooked short-grain rice, sesame oil, soy sauce, gochujang, and garlic powder. Mix thoroughly for about 5 minutes.

Fold in chopped kimchi, sesame seeds, roasted seaweed flakes, and chopped green onions. Continue mixing for another 3-5 minutes.

With wet hands, scoop out portions of the rice mixture and roll into balls, about the size of golf balls. This will yield about 10-12 rice balls.

Roll each rice ball in additional sesame seeds or sprinkle extra seaweed flakes on top. It takes about 5 minutes.

Serve immediately or store in an airtight container in the refrigerator for up to two days.