Cook the Rice: Prepare short-grain rice (sushi rice) and season with salt, sesame oil, and a bit of vinegar.

Prepare the Fillings: Julienne vegetables like carrots, cucumber, and spinach. Fry egg strips and cook proteins like crab sticks, beef, or tofu.

Season the Fillings: Stir-fry the vegetables lightly with salt and sesame oil. Season the proteins as needed (soy sauce for beef, etc.).

Lay Out the Seaweed: Place a sheet of roasted seaweed (nori) on a bamboo mat, shiny side down.

Spread the Rice: Spread a thin layer of the seasoned rice evenly over the seaweed, leaving a 1-inch gap at the top.

Add Fillings: Place the prepared fillings in the center of the rice, horizontally across the seaweed.

Roll the Kimbap: Use the bamboo mat to tightly roll the kimbap, starting from the bottom and pressing as you roll.

Seal the Roll: Wet the top edge of the seaweed with a bit of water to seal the roll completely.

Slice the Roll: Use a sharp knife to cut the roll into bite-sized pieces, wiping the knife with water between cuts for clean slices.

Serve and Enjoy: Serve the kimbap with soy sauce, pickled radish (danmuji), or your favorite dipping sauce.