Cook rice with a piece of kelp for added flavor and glossiness.

Slice fish cake and stir-fry in a pan with canola oil, water, red pepper powder, corn syrup, oyster sauce, and finely chopped green chilies.

Beat 4 eggs with a pinch of salt and cook them in a heated pan, rolling them into a wide omelet.

Mix cooked rice with roasted salt and sesame oil using a cutting motion with a spatula.

Spread rice evenly over a sheet of seaweed and press gently to flatten.

Layer lettuce, pickled radish, egg omelet, ham, crab stick, and stir-fried fish cake on top of the rice.

Roll the seaweed tightly, ensuring the ingredients are enclosed.

Seal the roll by placing the seam side down and pressing firmly.