When rice is almost cooled, mix with sesame oil and salt.

Stir fry carrots briefly with a dash of salt.

Stir fry cucumber with a dash of salt.

Whisk eggs until evenly yellow and fry into flat omelet.

Cut cooked egg into long strips.

Cook bulgogi according to recipe directions.

Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down.

Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you'll get less of a sticky mess).

Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed.

Lay the other fillings down on top.

Roll from the bottom (as if you're rolling a sleeping bag), pressing down to make the fillings stay in.

As you continue to roll, pull the whole thing down towards the end of the bamboo mat.

Spread a tiny dab of water along the top seam to hold the roll together.

Set aside and continue with other seaweed she

Spread a tiny dab of water along the top seam to hold the roll together.

Set aside and continue with other seaweed sheets.

Cut each roll into 7-8 pieces.

TRADITIONAL FILLINGS
1 carrot, julienned
cucumber, cut into long strips

2 eggs
beef (bulgogi)
1/2 pound of spinach, parboiled
pickled radish, cut into strips
imitation crab (optional)
fishcake (optional)
ALTERNATE POPULAR FILLING SUGGESTIONS:
smoked salmon and cream cheese
kimchi and cheese
spam, mayo, and veggies
ham and cheese
tuna salad with romaine lettuce and cheese
fresh or seasoned vegetables for vegetarians