Sausage, Egg and Vegetable Gimbap (2 Rolls)

Season 300 g warm rice with 5 ml sesame oil and 1 g salt. Spread briefly until the steam subsides; save the remaining sesame oil for finishing.

Beat the 2 eggs, cook on both sides in a lightly oiled pan until fully set, then cut into strips.

Julienne and briefly sauté the carrot. Cut the seeded cucumber into strips and pat it and the pickled radish dry.

Slice the fully cooked sausage lengthwise and heat thoroughly according to its packaging. Slice the green scallion tops.

Spread half the rice thinly on the rough side of one seaweed sheet, leaving 2 cm at the far end. Line up all the fillings.

Roll firmly with a mat or your hands, seam down. Repeat, brush with remaining sesame oil, sprinkle sesame seeds, and slice with a wiped knife.