In a large bowl, drizzle the soy sauce and toasted sesame oil over the warm rice. Gently mix until the seasoning is evenly distributed.
Wet your hands with water. Scoop about 1/2 cup of rice and press it firmly into a compact triangle shape.
Heat the vegetable oil in a nonstick skillet over medium heat. Place the shaped rice balls in the pan and fry for about 3-4 minutes on each side until a golden, crispy crust forms.