Wash the rice several times, about 4 to 5 cycles, until the water runs clear. Cook the rice with water using a rice cooker or on the stovetop.

In a small bowl, mix salt, rice vinegar, sugar, and sesame oil. Stir until the sugar dissolves.

Once the rice is cooked, combine it with the seasoning mixture in a large bowl and mix gently.

Transfer the seasoned rice into a square baking tray lined with plastic wrap. Press and shape into a block about 1/2 inch thick. Cover and chill for at least 3 hours or overnight.

Slice the chilled rice into bite-sized rectangles and pat off any excess moisture.

Heat 1/2 to 3/4 cup of vegetable oil in a skillet over medium-high heat. Fry the rice pieces for 1-2 minutes per side until golden brown and crispy. Drain on a wire rack set over a lined baking sheet.