In a bowl toss rice, kimchi, oil, tamari, maple syrup, and sesame seeds. Add salt to taste. Shape the rice into a ball.

Place a nori sheet on a work surface with a shiny side down. Place the rice ball in the center and wrap it up. Wrap in cling wrap to help the nori sheet soften.

Use a peeler to slice the daikon radish into thin ribbons. Cut 4 6-inch-length ½-inch-width strips out of daikon ribbons for mummy's shroud. Use a knife to cut a ⅛-inch-thick disc out of the remaining daikon and cut out 2 rounds for eyes(I used a 1A-size round cake decorating tip). Cut 2 rounds out of a piece of nori sheet for the inner part of the eyes. I use a 12-size round cake decorating tip to emboss and cut along the embossed line using scissors.

Unwrap the onigiri and decorate the mummy's shroud and eyes.