To begin, rinse the rice thoroughly under cold water until the water runs clear. Cook the rice in a rice cooker with 2 cups of water. Once cooked, transfer to a large bowl. While still warm, mix in sesame oil, rice vinegar, and salt, gently folding to avoid crushing the grains. Let the rice cool to room temperature.

Prepare the fillings. Beat the eggs and cook them in a lightly oiled pan over medium heat, forming a thin omelette. Slice the omelette into long strips. In the same pan, sauté the julienned carrots for 2–3 minutes until tender. Set aside to cool.

Blanch the spinach in boiling water for 1 minute. Transfer immediately to an ice bath, then squeeze out excess water. Season the spinach with sesame oil and soy sauce, mixing gently. Set aside along with the other fillings.

Lay a sheet of seaweed shiny side down on a bamboo mat. Spread a thin, even layer of rice over the seaweed, leaving a 2 cm (1 inch) margin at the top edge to seal the roll. Use wet hands or a rice paddle to prevent sticking.

Arrange a small portion of each filling horizontally across the centre of the rice. Avoid overfilling to ensure the roll stays intact. Begin with the egg, then add the carrot, cucumber, spinach, pickled radish, and crab sticks or beef strips.

Using the bamboo mat, lift the edge of the seaweed closest to you and begin rolling it tightly over the fillings. Press firmly but gently to shape the roll, ensuring it is compact. Seal the roll by dabbing a little water along the exposed edge of the seaweed.

Repeat the process with the remaining ingredients. Once all rolls are formed, lightly brush each roll with sesame oil for shine and to prevent them from drying out. Slice the rolls into bite sized pieces using a sharp knife dipped in water to ensure clean cuts.

Arrange the Gimbap pieces on a serving platter and garnish with sesame seeds, if desired. Serve with soy sauce or a dipping sauce on the side for added flavour. For a traditional touch, pair with kimchi or a light soup. Enjoy the vibrant flavours and textures of this classic Korean dish.