Rinse the short-grain rice under cold water until the water runs clear to remove excess starch.
In a pot, combine rinsed rice and water (1 cup each) and bring to a boil over medium heat. Reduce heat to low, cover, and cook for about 20 minutes until tender.
Remove from heat and let sit covered for an additional 10 minutes before stirring in salt.
Shape the cooled rice into round cakes about half an inch thick using your hands or molds.
For a golden finish, pan-fry the shaped cakes in a nonstick skillet with a drizzle of oil over medium heat for 3-4 minutes on each side.
Serve topped with desired ingredients such as soy sauce or sliced green onions.
