1.) On a bamboo rolling mat, place your Yaki Sushi Nori sheet shiny side down.
2.) Spread your rice evenly over 2/3 of your yaki nori (1 in. from the top)
3.) Place your yellow radish pickle (1 per roll), cucumber, carrot, egg slices, and baby spinach on top of your rice
4.) Using your bamboo mat, tuck and roll your kimbap. Squeeze gently once you achieve your roll shape and keep going, gently rolling and squeezing your roll. Use a tiny bit of water to seal your roll.
5.) Remove the bamboo mat and, placing your Kimbap seam-side down, lightly brush your Kimbap roll with a little bit of sesame oil.
6.) Cut your roll into ~2cm thick pieces, wiping your knife periodically with a wet paper towel/cloth to prevent the rice from sticking.