Inside out gimbap

Ingredients:

Fluff the rice with a rice scoop and gently mix in ½ teaspoon kosher salt and 1 teaspoon toasted sesame oil.
Let it cool until it’s no longer steaming, then cover to keep it from drying out. Set aside.

Cut the cucumber into halves lengthwise and then cut each half lengthwise again to make 4 equal sized sticks. Cut those in half again to make 8 long sticks.
Cut off the watery, inner soft part of cucumber sticks and sprinkle them with ½ teaspoon kosher salt. Mix well and let sit for 10 minutes.
Pat-dry with paper towel.
Heat a pan over medium high heat. Add 1 teaspoon vegetable oil and the cucumber sticks.
Stir fry for 30 seconds until the cucumber turns a little more greener but is still crispy.
Transfer to a large platter or tray.

Crack the eggs into a bowl and beat them with ½ teaspoon kosher salt. Strain over another bowl to remove the stringy chalaza.
Heat a 10 to 12 inch non-stick skillet (or a square skillet) over medium high heat. Add 2 teaspoons vegetable oil and swirl the pan around to coat it evenly. Wipe off the excess oil with a paper towel so that only a thin sheen remains.
Turn down the heat to medium low and pour the egg mixture into the skillet. Spread it into a large circle or rectangle so it fills the skillet. Cook for 4 to 5 minutes, moving the skillet around so the thin egg sheet cooks lightly and evenly.
When the bottom of the egg sets, flip it over with a spatula. Remove the pan from the heat and let the egg sit in the hot skillet for 3 to 4 minutes, letting the egg cook in the remaining heat.
Transfer to a cutting board and cut it into ½ inch wide strips.
Transfer to the platter.

Peel off the plastic from the crab sticks.
Heat the skillet over medium heat and add 1 teaspoon vegetable oil and swirl to coat.
Add the crab sticks, white side down. Cook for 1 minute until the bottom side turns light brown. Turn them over with a spatula or tongs. Cook for another 30 seconds and remove from the heat.
Transfer to the platter.

Pat-dry with paper towel and transfer to the platter. If your danmuji is not pre-cut, cut it into long strips lengthwise.

Wait! Before rolling, wash your cutting board thoroughly, and dry it with a kitchen towel or a paper towel. Also prepare about about 1 to 2 tablespoons of toasted sesame oil in a small bowl, a sharp knife, and a wet paper towel.
Put a thin layer of toasted sesame oil on the cutting board and place a sheet of gim in a spot on the cutting board above it, shiny side down. Rub some toasted sesame oil on your hands too, to them from sticking to the rice.
Take about 1 cup of seasoned rice from the bowl, and squeeze it gently to make a ball. Put the rice ball on the gim and spread it into a rectangle that fills the sheet, leaving about 2 inches uncovered at the top. When it’s spread, flip the sheet over so the rice goes to the sesame oil on the cutting board.
Place the danmuji, egg strips, cucumber sticks, crab sticks, and green onion on the sheet of gim, just above the part of the sheet that has no rice underneath. Put some toasted sesame oil on your palms and gently but firmly roll it up. Make sure all parts of the roll are tight as you go.
Repeat with the rest of the ingredients and gim. Sprinkle with the black sesame seeds (if used).

Cut each roll into ¼ inch bite size pieces with a sharp knife. While cutting, occasionally wipe off the blade with wet towel so it cuts cleanly and nicely.
Put it on a plate and serve immediately, or pack it in a lunchbox and take it with you.