Begin by heating a skillet over medium-high heat. Add 1 teaspoon of toasted sesame oil, then toss in finely chopped zucchini and carrots. Sauté for about 3-4 minutes until tender.

In a large mixing bowl, combine cooked rice with the sautéed vegetables. Drizzle in 2 teaspoons of sesame oil and a splash of seasoned rice vinegar. Mix gently until well incorporated.

Take approximately 2 tablespoons of the rice mixture, flatten it in your palm, add your chosen filling in the center, then shape it into a compact ball, ensuring the filling is enclosed.

Repeat the shaping process with the remaining rice mixture to create more jumeokbap. Use food-safe gloves lightly coated with sesame oil if the rice sticks to your hands.

Enjoy your jumeokbap immediately or store them. For serving, arrange on a platter, or for storage, keep in an airtight container in the fridge for up to 3 days.