Kritika Handa
Mix the cooked rice with sesame oil, salt, and sesame seeds. Set aside to cool slightly.
Julienne the carrots and cucumber. Sauté the carrots until softened. Cook the eggs into a thin omelet and slice into strips. Blanch the spinach and season with sesame oil and salt.
Place a sheet of seaweed (nori) shiny side down on a bamboo rolling mat. Spread a thin layer of rice evenly over the seaweed, leaving about 2 inches at the top uncovered.
Place a small amount of each filling (carrots, cucumber, egg, crab stick, radish, spinach) in a line on top of the rice, near the bottom edge.
Using the bamboo mat, carefully roll the seaweed from the bottom, tightly enclosing the fillings. Press firmly to secure the roll.
Brush the rolled kimbap with a little sesame oil for shine. Slice into bite-sized pieces with a sharp knife. Serve immediately.