Cook rice and set aside till it's cool enough to handle with fingers

Whisk in a mixing bowl 2 to 3 eggs seasoned with salt and pepper and put in a splash of milk or cream to make the eggs thinner, cook it on a pan and roll it before removing it

When rice is still warm, move it to a mixing bowl, season rice with mirin, salt.and sugar to taste, also add in japanese Furikake and pork floss if desired and mix well.

Add in kimbab toppings, crab meat, pickled vegetable slices and eggs, spread some mixture of gochujang and ssamjang and sprinkle some japanese mayonnaise on top of the fillings

To roll the kimbab, take the bottom part of the sushi roller, loft it up and make sure you tuck in the bottom part of the seaweed into the kimbab itself. Use the roller to tighten the roll as you go. Make sure you lift up the edge of the roller as you roll it so that it doesn't get roller into the kimbab! After rolling it, i would turn it around and use the roller to squeeze the kimbab tightly so it doesn't fall apart

Set aside the rolls that are done and make more! And after you are done rolling all the kimbab you want, use a sharpened knife to slice the pieces thinly and make sure that all pieces are separated from each other