Cut Vienna sausages into halves and blanch them briefly in boiling water to remove additives.

Mince the carrot finely and prepare other vegetables if desired.

Mix cooked rice with minced carrot, ground sesame salt, and a pinch of salt.

Wrap the rice mixture around the halved sausages, forming round shapes.

Prepare the coating: flour, beaten egg, and breadcrumbs.

Roll the rice-covered sausages in flour, dip them in beaten egg, and coat them with breadcrumbs.

Heat oil in a pan and test the temperature with a small piece of breadcrumb. Fry the rice dogs until golden brown.