Korean hot dog sushi rolls (kimbap)

Directions

1. Cook rice according to directions, or with slightly less water, to keep the grains from turning mushy.
2. Blanch or steam spinach and carrots until barely cooked. Slice the carrots into long, 1/4" wide strips.
3. Fry the eggs in a lightly oiled skillet as if making a thin pancake. Let cook until set on one side, then flip the entire thing over without breaking it. Slice into thin strips.
4. Heat the hot dogs in a skillet until they turn slightly brown and plumped. Slice lengthwise into quarters. Have all the ingredients ready when the rice finishes.
5. While rice is still warm sprinkle with salt, sugar and sesame oil. Gently mix the rice and seasonings by turning sections of it with a rice paddle or large spoon, to not smash it into a paste.
6. Place a sheet of seaweed on the bamboo mat. Spread a thin layer of rice on the bottom four or five inches of the seaweed. In the middle of the rice, carefully arrange the strips of vegetable, egg and hot dog. Sprinkle with sesame seeds, and a little more sesame oil if desired.
7. Without lifting up the bamboo mat, take the bottom of the sheet and fold the rice over the fillings, forming a roll. You may need to press loose fillings in as you do this to keep the roll looking nice. You should now see only plain rice and the non-rice end of the seaweed ahead of you as your roll from the bottom up. If necessary, sprinkle a little water on the inside of the seaweed to help it stick together when you have rolled everything together into a tube.
8. When you have formed the roll, then wrap the bamboo mat around the whole thing and gentle squeeze. This helps the kimbap to hold together without sticking to your fingers.
9. Repeat with the remaining ingredients, then slice into 3/4" rounds with a sharp knife. Dipping the knife lightly into water between slices will help prevent sticking.