Rinse sushi rice under cold water until water runs clear. Cook rice with 1¼ cups of water for 18-20 minutes, let sit for 10 minutes, fluff, and cool.

Slice Spam into thin pieces and sauté in 1 tablespoon of sesame oil on medium heat for 3-4 minutes until crispy.

Place a sheet of nori on a bamboo mat, spread a handful of cooled sushi rice on the bottom two-thirds, leaving an inch at the top.

Layer sautéed Spam, pickled radish, cucumber, and carrot on the rice and drizzle with soy sauce. Sprinkle sesame seeds on top.

Start rolling from the edge closest to you, using the mat to guide the roll, and seal with dampened nori edge.

Slice the rolled kimbap into bite-sized pieces and serve on a platter with pickled radish or kimchi.