Cook the rice: Rinse the rice until the water runs mostly clear. Cook with the measured water. While warm, gently fold in sesame oil, salt, and sesame seeds. Let it cool to just warm, not hot.

Make the egg: Heat a lightly oiled pan over medium-low. Pour in beaten eggs to form a thin omelet. Cook, flip once, then roll and slice into long strips.

Prep the vegetables: Lightly sauté carrot sticks with a pinch of salt and a tiny pinch of sugar until just tender-crisp, 1–2 minutes. Pat cucumber strips dry to remove excess moisture.

Prepare your protein: If using crab sticks, separate them. If using bulgogi, slice thin. For tuna, mix drained tuna with a bit of mayo and pepper. For tofu, pan-sear strips until golden.

Set up your rolling station: Place a seaweed sheet, shiny side down, on a bamboo mat or a clean kitchen towel wrapped in plastic.

Spread the rice: With damp fingers, spread a thin, even layer of rice over about 2/3 of the sheet, leaving the top third uncovered. Do not overpack.

Add fillings: Lay egg, carrot, cucumber, pickled radish, and protein horizontally across the middle of the rice. Keep layers neat and not too bulky.

Roll it up: Use the mat to lift the bottom edge over the fillings, tucking tightly. Keep rolling while gently pressing to secure the shape. Seal the edge by pressing; the warmth and a light touch of rice help it stick.

Finish and slice: Brush the outside lightly with sesame oil for shine and flavor. Using a sharp, lightly oiled knife, slice into 1/2-inch pieces, wiping the blade as needed.

Repeat: Continue with remaining sheets and fillings. Sprinkle with sesame seeds if you like.