Rinse short-grain sushi rice under cool water until the water runs clear. Cook according to instructions. Let it steam for 10 minutes, then fold in sesame oil and salt.

Wash and slice carrot, Swiss chard, and Persian cucumber. Prepare eggs as an omelette and slice into strips.

In a skillet, heat oil and sauté carrots for 3 minutes. Set aside. Sauté spinach for 2-3 minutes until wilted.

Lay a sheet of seaweed on a bamboo mat, spread rice leaving top edge clear, and line with prepared fillings.

Roll the gimbap tightly using the mat, sealing with water on the top edge.

Slice the rolled gimbap into 8-10 pieces using a damp knife and serve.