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

Stir in chopped kimchi, sesame seeds, roasted seaweed flakes, and green onions until well distributed.

Wet your hands, scoop a portion of the rice mixture, and shape it into a tight ball.

Sprinkle any remaining sesame seeds or seaweed flakes over the rice balls and press lightly to adhere.

Serve immediately or store in an airtight container for later consumption.