Cook short-grain rice and season it with salt, sesame oil, and a little sesame seeds
Prepare fillings such as cooked spinach, carrots, cucumber, pickled radish, egg omelet, and imitation crab or beef
Slice all fillings into long, thin strips
Lay a sheet of roasted seaweed on a bamboo mat
Spread a thin, even layer of rice over the seaweed, leaving a small border at the top
Place the fillings in a line across the center of the rice
Roll the kimbap tightly using the bamboo mat
Seal the edge with a little water or sesame oil
Brush the outside with sesame oil
Slice the roll into bite-sized pieces with a sharp knife
Serve with pickled radish or dipping sauce if desired