Cook sushi or short-grain rice in a rice cooker according to manufacturer's instructions, about 20 minutes. Fold in sesame oil and salt; keep warm.

Wash and slice carrots and Swiss chard into thin strips. Cut Persian cucumber into wedges. Prepare eggs as an omelette or fry and slice.

Heat a skillet over medium heat, add olive oil, and sauté carrot strips for 3-4 minutes until tender but still crunchy.

In the same skillet, sauté spinach for 1-2 minutes until wilted. Let it cool slightly.

On a bamboo mat, place nori shiny side down. Spread rice on 80% of the nori, leaving the top edge clear. Add sautéed vegetables and egg.

Roll nori tightly from the bottom using the mat, sealing the top with water.

Rub sesame oil on the outside of the roll, slice into 8-10 pieces with a wet knife.

Sprinkle sesame seeds over the rolls and serve immediately or store wrapped in plastic.