Rinse the sushi rice under cold water until the water runs clear.

Cook the rice. Once cooked, transfer it to a large bowl and let it cool slightly.

Season the rice with 1 tablespoon of sesame oil and a pinch of salt, gently folding it in to evenly distribute the flavors.

In a skillet, heat vegetable oil over medium heat. Add the julienned carrots and fry until they are tender and set aside.

In the same skillet, cook the sliced sausage with a tsp of soy sauce and salt until browned and cooked through. Set aside.

Blanch the spinach in boiling water for a minute, then transfer it to a bowl of cold water to stop the cooking process. Squeeze out excess water and season lightly with salt.

In a non-stick pan, pour in the beaten eggs to create thin omelets. Cook until set, then flip and cook briefly on the other side. Once cooked, slice them into thin strips.

Assembly:

Place a bamboo sushi rolling mat on a clean surface and cover it with a sheet of plastic wrap.

Lay a sheet of nori on top of the plastic wrap, shiny side down.

Spread a thin layer of seasoned rice evenly over the nori, leaving a small border along the edges.

Arrange the fillings (fried carrots, sausage, spinach, and egg strips) in a line across the center of the rice.

Rolling:

Using the bamboo mat, start rolling the gimbap tightly, using gentle pressure to ensure it holds its shape.

Once rolled, seal the edge of the nori by smudging a little rice at the end

Repeat the process with the remaining ingredients until all the gimbap rolls are assembled.

Slicing and Serving:

Use a sharp knife to slice the gimbap rolls into bite-sized pieces.

Serve the gimbap with a side of soy sauce for dipping and enjoy!