Cut the carrot into small pieces. Oil the pan with 1 tbsp olive oil on medium heat, and lightly saut the carrots.
Oil the pan with another tbsp of olive oil. Beat the eggs and make a flat omelette on the pan.
Oil the pan with another tbsp of olive oil. Cut the fish cake into thin, one-inch strips and lightly saut them.
Slice the cucumber, pickled radish, eggs, and luncheon meat/ham into thin strips as shown below. Cut the perilla leaves in half, if using.
Add sesame oil, sesame seeds, and salt to the cooked rice and mix thoroughly.
Wrap a bamboo mat or a sheet of aluminum foil with a plastic wrap, and place a sheet of seaweed laver on top of the mat. Spread about 1/2 cup of rice evenly on the sheet, and lay all the ingredients at the bottom half of the sheet.
As if rolling a sleeping bag, carefully roll it up starting from the bottom, tucking the ingredients into the roll as you go. When a roll has been formed, squeeze gently for it to hold shape.
Slice it into bite-sized rolls. Enjoy!
