Korean Sausage Gimbap

Steps

1. 1
   Mix the cooked rice with salt and sesame oil until well combined.
2. 2
   Beat the eggs with a pinch of salt and fry into a thin omelet; turn off the heat and drain excess oil once done.
3. 3
   Toss the green onion and cucumber with salt, then squeeze out excess moisture.
4. 4
   Julienne the carrot and score it lightly, then season with a small amount of salt.
5. 5
   Prepare the pickled radish (danmuji) strips for filling.
6. 6
   Cut the sausage in half and pan-fry in oil for about 20 seconds until evenly browned.
7. 7
   Lay a sheet of seaweed and spread a layer of seasoned rice, leaving about 1-2 inches uncovered at the far edge to help seal the roll.
8. 8
   On top of the rice, layer the carrot, cucumber, pickled radish, egg strips, and green onion, finishing with the fried sausage.
9. 9
   Using your hands, firmly roll the seaweed and rice into a tight cylinder.
10. 10
    Sprinkle sesame seeds over the roll, slice into pieces, and serve.