Cook the white rice first so that it's ready to go while the veggies are being prepared. You may have left over rice that can be great for other meals!

Cook the spinach in water for less than one minute

Rinse the spinach under cold water to stop the spinach from overcooking

Mix together sesame seeds, 1/2 tsp sesame oil, and a pinch of salt with the spinach and put to the side

Julienne 1 large carrot and sauté in a pan until al dente. Add a pinch of salt.

Julienne 1 cup kobo and sauté in a pan. Add a pinch of salt.

Whisk 3 eggs together to break the yolk and cook on medium/low heat to cook all the way through. Don't forget to flip the eggs over!

To the cooked white rice, add 1 tsp of sesame oil, 1 tsp of rice vinegar, and a pinch of sesame seeds and mix thoroughly.

Next you will notice with the unseasoned, plain seaweed that one side is shiny and one side is more rough. Place shiny side down so that now you can layer the white rice on the rough side of the seaweed.

Make sure to place the seaweed on top of a bamboo roller so you can roll it up after you're finished!

Place a thin layer across 3/4 of the way up the seaweed.

Next start creating "rows" of veggies and layer it on top of the rice. I like to keep my veggies colorful so that I eat as many colors of the rainbow as possible.

Now it's time to roll it up.

The trick to rolling, is to keep it tight! Just like a burrito, you don't want to loosely fold the sides over, you want to keep things as compact as possible so everything remains in place.