Cook rice. See notes for stovetop and instant pot directions.
Cover a baking sheet pan with piece of parchment paper. Spread rice over parchment paper to cool (about 5 minutes). Sprinkle your rice evenly with salt (to taste). Salt as if you were salting plain rice to eat.
Once rice has cooled enough so that you can comfortably handle it, roll rice into approximately 8 uniform balls. Slightly smaller than a golf ball size. Note: The rice is very sticky so it is easier if you periodically wet your hands.
Once balls are formed, lightly wet your hand and lightly press down on the rice balls and form into flat circular patty.
In large frying pan, heat 4 tablespoons oil on high heat. Oil should be hot (about 30 seconds or so).
Using a spatula, gently place your rice patties into pan. Be careful of any oil splatter.
Cook approximately 4 minutes on first side. You are looking for a golden brown color.
Flip each rice patty. After you flip, add 2 tablespoons additional oil to pan.
Cook the second side for an additional 3 to 4 minutes. Again, looking for a golden brown color.
Remove from pan and place on plate lined with paper towel to absorb any excess oil.