Cut cucumber and pickled radish into long thin strips lengthwise.
Lightly fry the ham for kimbap in a pan and let it cool.
Mix rice with salt and sesame oil.
Spread a thin layer of rice on the seaweed sheet.
Place the julienned cucumber, pickled radish, and ham on the rice, then roll it up tightly.
Cut into bite-sized pieces and arrange on a plate.