Rinse 1 cup of short-grain rice under cold water until the water runs clear, then cook it in a rice cooker. Transfer to a bowl, drizzle with sesame oil, and add a pinch of salt. Mix and keep warm.

While the rice cools, julienne the carrot, cut the Swiss chard stems, slice the cucumber lengthwise, and scramble the egg in a skillet.

Heat olive oil in a skillet and sauté the carrots until tender. Remove and sauté the spinach until wilted. Drain moisture before assembling.

Lay a sheet of nori on a sushi mat. Spread a thin layer of rice, leaving an inch at the top for sealing. Align fillings along the edge.

Roll the gimbap away from you tightly, using wet hands to keep it compact. Seal the edge with a little moisture.

Rub the gimbap with sesame oil, slice into 8-10 pieces, and garnish with sesame seeds. Serve with soy sauce or gochujang.