Cut the frank sausages in half and blanch them in hot water to remove impurities.

Season the cooked rice with sesame oil and a pinch of salt. Avoid making the rice too salty as the sausages will add flavor.

Spread half of the rice thinly on a halved sheet of seaweed. Shape the remaining rice into a thicker mound matching the sausage's width and place the blanched sausage on top.

Roll the seaweed tightly around the rice and sausage, similar to making regular gimbap. Brush the outer surface with a bit of sesame oil and slice into bite-sized pieces.

Decorate the gimbap slices with black sesame seeds for eyes and ketchup for red cheeks using a toothpick.