Gimbap is all about preparation and assembly. Take your time preparing each component before rolling. The key to perfect gimbap is properly seasoned rice, well-prepared fillings, and tight rolling technique. Don't worry if your first roll isn't perfect - practice makes perfect!

1. Step 1: Rinse the rice thoroughly before cooking

   Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions or in a rice cooker. Once cooked, transfer to a large bowl and let it cool slightly.

2. Step 2: Season the rice while it's still warm

   Season the warm rice by gently folding in 1 tablespoon of sesame oil and 1/2 teaspoon of salt. Mix carefully to avoid mashing the rice. Let it cool to room temperature.

3. Step 3: Make a thin egg omelet

   Heat 1/2 tablespoon of vegetable oil in a non-stick pan over medium heat. Beat the eggs with a pinch of salt and pour into the pan. Cook into a thin omelet, then remove and let cool. Once cooled, cut into long strips about 1/2 inch wide.

4. Step 4: Carrots should remain slightly crisp

   In the same pan, add 1/2 tablespoon of vegetable oil and sauté the julienned carrots with a pinch of salt for 1-2 minutes until slightly softened but still crisp. Remove and set aside.

5. Step 5: Squeeze out excess water from the spinach

   Blanch the spinach in boiling water for 30 seconds, then immediately transfer to ice water. Drain well and squeeze out excess water. Season with a pinch of salt and 1/2 teaspoon of sesame oil, then set aside.

6. Step 6: Organize your fillings before assembly

   Prepare all your fillings by arranging them in separate piles or bowls for easy assembly: egg strips, carrot strips, spinach, pickled radish strips, imitation crab sticks, and cucumber strips.

7. Step 7: Position seaweed shiny side down

   Place a bamboo rolling mat on a clean work surface with the slats running horizontally. Put a sheet of seaweed on the mat, shiny side down.

8. Step 8: Use wet hands when handling rice

   With wet hands (to prevent sticking), spread about 3/4 to 1 cup of the seasoned rice evenly over the seaweed, leaving about 1 inch uncovered at the top edge of the seaweed.

9. Step 9: Arrange fillings in neat lines

   Arrange your fillings in horizontal lines across the center of the rice. Place them side by side, not overlapping: egg strips, carrot strips, spinach, pickled radish, imitation crab, and cucumber.

10. Step 10: Roll tightly for proper shape

    Using the bamboo mat, lift the bottom edge and roll tightly away from you, enclosing the fillings. Apply gentle pressure to shape the roll. Continue rolling until you reach the uncovered top edge of the seaweed.

11. Step 11: Seal the edge with water

    Lightly brush the exposed top edge of seaweed with water to seal the roll. Complete the rolling process, applying even pressure along the length of the roll to shape it.

12. Step 12: Use a sharp knife and clean between cuts

    Transfer the completed roll to a cutting board. Brush the outside of the roll lightly with sesame oil for shine and flavor. Using a sharp knife, cut the roll into 8 equal pieces, wiping the knife clean between cuts.

13. Step 13: Serve with the colorful cross-section visible

    Arrange the gimbap pieces on a serving plate, cut side up to display the colorful fillings. Serve immediately or within a few hours for the best texture and flavor.

Gimbap is best enjoyed fresh but can be wrapped tightly in plastic wrap and refrigerated for up to 24 hours. For a variation, try using different proteins like bulgogi beef, tuna, or tofu. You can also customize the fillings based on your preferences or what you have available.