Kimbap (Korean Seaweed Rice Roll)

Mix salt and sesame oil into the rice prepared for kimbap.

Slice cucumber, carrot, pickled radish, spinach, crab stick, ham, and egg omelet into long strips.

Stir-fry the carrot and ham with a little oil in a pan.

Beat the eggs, cook into a thin omelet, then cut into strips.

Spread the rice evenly over the seaweed sheet and arrange the prepared ingredients on top.

Using a bamboo mat, roll the kimbap tightly.

Cut into bite-sized pieces before serving.