Chop the onion, carrot, and zucchini finely using a food processor to ensure they bind well when forming rice balls.

Cut the sausages in half and make cross-shaped cuts to create 8 segments per sausage.

Boil the sausages until they open up like flowers, then drain and set aside.

Heat a pan with some cooking oil, add a pinch of salt, and sauté the chopped vegetables until fragrant and the carrots are fully cooked.

Mix the sautéed vegetables with the cooked rice and drizzle sesame oil for flavor.