Wash and drain all veggies
Cut danmuji, fishcake (optional), and luncheon meat in strips
Cut carrot in thin match stick strips. Cook with garlic and seasonings until crisp-tender.
Boil the spinach for 2 minutes until cooked, put in an ice water bath, and squeeze out all water with your hands. Mix with the seasonings above.
In a small bowl, beat eggs with a pinch of salt. Lightly grease a nonstick skillet with vegetable oil and cook eggs over medium heat. Carefully free the egg round and transfer it to a work surface to cool and cut in strips.
Add luncheon meat strips and cook until the edges are brown.
Add fishcake strips and cook with seasonings until they have softened.
In a large bowl, mix rice with sesame oil, crushed sesame seeds, and 1 teaspoon salt.
mix rice with sesame oil, crushed sesame seeds, and 1 teaspoon salt.
Set a rolling mat on a work surface and a sheet of nori on top of it.
spread rice evenly all over, and arrange your fillings across the center of the rice. I like to put more filling than rice, but it's up to your preference=]
Roll the bamboo mat up and away from you, curling the seaweed sheet and rice around the fillings
Use the fingers of both your hands to hold the filling in place as you roll with your thumbs. Secure the roll with the exposed flap of the seaweed sheet.
Once the roll is sealed, gently squeeze, pressing gently on the top and sides, to compress the roll slightly and seal the edge.
Lightly brush rolls with sesame oil if desired.
Cut the roll into 1/2-inch thick pieces.
