Rinse rice under cool water several times until the water becomes clear. Drain well. Transfer to a small saucepan with salt and cold water. Bring to a boil. Stir the rice, cover and reduce heat to low. Cook for 15-20 minutes. Remove from heat, keep it covered and let it steam for 10 minutes.
Season rice with rice vinegar, sugar and chili flakes.
Drain oysters. Roughly chop smoked oysters. Mix in a bowl with mayonnaise and tamari. Add to rice and mix all together.
To make the balls, wet your hands and scoop out 1⁄4 cup of rice mix. Gently roll into a ball while pressing firmly to ensure it stays together.
Add black and white sesame seeds to a bowl and mix to combine. Roll the balls in the sesame to coat. Garnish with cilantro.
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