Season your warm cooked rice with sesame oil and salt. Mix in well, cover and set aside to cool.

Heat a non-stick pan over medium to high heat. Add spam (do this in batches if necessary). Fry on each side until golden and crispy. Set aside.

Using the oil in the pan from the spam, add carrots and cook for two minutes until just softened. Set aside.

Reduce heat and spray pan lightly with oil. Pour in whisked eggs and tilt pan to cover the bottom in one even layer. Cook for 2-3 minutes until cooked through, fold in half and remove from the pan. Set aside to cool, before folding into quarters and slicing into one centimetre strips.

Place a sheet of gim on a bamboo rolling mat. Top with half a cup of season rice and spread out evenly, leaving a two centimetre space at the top.

Starting at the end closest to you, lay down three shiso leaves. Top with a couple of batons of spam then top with two thin slices of cheese. Next to this lay one piece of yellow pickled radish and egg. Top with a little carrot.

Again starting at the end closest to you, use your fingers to keep the fillings in place while your thumbs roll the bamboo mat and kimbap in a tight roll. When you get to the end, brush the gim at the top before you roll over - this will help seal your roll. Repeat the rolling process until you've used all your ingredients.

To serve, brush each roll lightly with sesame oil and sprinkle with toasted sesame seeds. Slice into rounds (approximately 1.5 centimetres thick).