Mix cooked rice with sesame oil, ground sesame seeds, and fine salt.

Shape the rice into bite-sized balls.

Tear the crab sticks into thin strips along their natural grain.

Mix the crab sticks with mayonnaise and mustard.

Wash the kimchi and pat it dry to remove excess moisture.

Trim the long stem parts of the kimchi leaves if necessary.

Place a rice ball and crab stick mixture on the stem side of a kimchi leaf.

Fold the sides of the kimchi leaf inward and roll tightly.

Cut the wrap in half for serving.