Rinse the Korean Short-Grain Rice under cold water until the water runs clear, then cook according to your rice cooker or stovetop method; let it steam for 10 minutes off heat.
While the rice rests, gently fold in Sesame Oil, a small pinch of Sea Salt and Toasted Sesame Seeds to taste so the grains become glossy and lightly seasoned; set the rice aside to cool to warm.
Make the egg ribbons: beat the Eggs with a pinch of Salt and a grind of Black Pepper, cook thinly in a lightly oiled pan into a single omelet, then roll and slice into long strips.
Prepare the carrots by julienning the Carrot into matchsticks and quickly stir-frying in Neutral Oil over medium heat until just tender; season with a little Sugar and a dash of Sesame Oil, then cool.
Blanch the Spinach for 30–60 seconds, plunge into cold water, squeeze out excess moisture, then toss briefly in a pan with minced Garlic, a splash of Sesame Oil and a pinch of Salt; finish with a sprinkle of Toasted Sesame Seeds.
Heat a little Neutral Oil and quickly sauté thin strips of Fish Cake Sheets with a splash of Soy Sauce, a touch of Sugar and a drizzle of Sesame Oil until lightly caramelized; cool.
If needed, trim and cut the Braised Burdock Root Strips and Danmuji into long strips roughly the same length as the other fillings so they roll neatly.
Assemble the roll: place a sheet of Gim (Roasted Seaweed) shiny-side down on a rolling mat, spread an even, thin layer of the seasoned rice over the nori leaving a 1–2 cm border at the top, then arrange strips of egg, carrot, spinach, fish cake, burdock and danmuji across the bottom third.
Brush a little Sesame Oil along the exposed nori edge, roll tightly using the mat to form a compact log, and press gently to seal; repeat for remaining sheets and fillings.
With a sharp knife (wipe or wet the blade between cuts), slice each roll into bite-sized pieces, then finish with an extra sprinkle of Toasted Sesame Seeds before serving.
