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Thoroughly wash the rice 4-5 times until the water turns clear.
Cook the rice and water in a rice cooker or on the stove.
In a small bowl, mix salt, rice vinegar, sugar, and sesame oil until sugar dissolves.
Toss the seasoned mixture with the cooked rice in a large bowl.
Place the flavored rice in a small square baking tray lined with plastic wrap and shape into a ½-inch thick square block.
Refrigerate the rice for at least 3 hours or overnight.
Once chilled, cut the rice into bite-sized rectangles.
Heat vegetable oil in a skillet and pan-fry the rice until golden brown on both sides.
Remove from the pan and place on a wire rack to drain excess oil.