Get rice cooking in the background!
Let's prep: use scissors and cut the gim sheets into 4 even squares.
Dice Carrot into thin ovals (cut at a slant). Then julienne the flat ovals into thin strips.
For Cucumber: Quarter the cucumber, slice-out the seeds, and cut the strips into thin slices. Shake salt over the cucumber. Give a quick mix with your hands. Then let it sit for 10 minutes with the salt and it will start to release water. After 10 minutes, squeeze the cucumber strips with your hands to get the water out of them. Then wash the salt off under running water and let it drip-off excess water in a strainer.
For Danmuji: Simply take it out of the container and cut them in half - to match the length of your gim sheets. Then split the pieces in half - we don't want them too thick!
For Alfalfa Sprouts: Give them a rinse under water. Let them drip-off excess water. Pat down with a paper towel.
Now make gimbap rice (see below)
Place rice onto the gim sheets and roll them up (reference video). Remember to dab your finger in water and run it across the edge of the gim sheets to make them stick at the end.
Make Mayak Sauce: Mix all of the ingredients listed under "Mayak Sauce".
Dip it into the Mayak sauce and enjoy!
Or alternatively, mix soy sauce with a dab of wasabi (and enjoy it like Japanese sushi)