Rinse sushi rice under cold water until clear. Cook in a rice cooker. Once cooked, fold in sesame oil and salt. Set aside to cool.

Wash and cut vegetables: julienne the carrot and Swiss chard, slice cucumber lengthwise. If using eggs, beat and cook into a thin omelette.

Sauté julienned carrots in olive oil for 2-3 minutes, then remove. Sauté spinach until wilted, about 1-2 minutes.

Lay a seaweed sheet shiny side down on a bamboo mat. Spread seasoned rice over 80% of the seaweed, leaving edges clear.

Arrange fillings along the edge of the rice closest to you in an even distribution.

Using the bamboo mat, carefully roll the seaweed away from you while pressing tightly. Seal the edge with a little water.

Rub the outside of the rolled gimbap with sesame oil, slice into 8-10 pieces with a wet knife, and serve.