Julienne cucumber, carrot, and bell pepper into long strips.
Wash the lettuce and perilla leaves thoroughly and drain the water.
Mix rice well with salt, sesame oil, and sesame seeds.
Spread the rice thinly over the seaweed sheet and add vegetables and ricotta cheese on top.
Sprinkle nuts over it as desired.
Carefully roll the kimbap.
Cut it into bite-sized pieces and place on a plate.