Prep the Vegetables: Make a marinade with rice vinegar, sugar, and salt. Mix with julienned carrots and refrigerate for 10 minutes. Sprinkle salt on cucumber slices, let sit, then squeeze out excess liquid.

Cook the Omelet: Whisk eggs with salt, cook in a non-stick skillet for 3-4 minutes, roll like a burrito, cool, and slice into strips.

Sauté the Fillings: In the same pan, cook sausages for 4-5 minutes until browned. Add imitation crab meat for the last minute.

Prepare the Rice Mixture: Combine warm rice with salt, sugar, pepper, sesame oil, and seeds. Keep covered with a damp towel.

Assemble the Kimbap: Lay nori on a sushi mat, spread rice, layer fillings, roll tightly, and seal with water.

Slice and Serve: Brush kimbap with sesame oil, slice into 9-10 pieces, serve fresh with pickled vegetables.