Cut the cucumber as slim as possible.
Julienne the carrots.
Cut the pickled radish crosswise. Then cut the radish into 10cm length.
Heat a lightly sesame oiled pan over medium high heat. Stir fry the carrots until slightly softened. Lightly season with two pinches of salt.
Beat the eggs and cook both sides well over medium heat. Place the egg omelette on a cutting board and cut it into long strips.
Heat a lightly sesame oiled pan over medium high heat. Stir fry the thin sliced beef (or beef mince). After the beef mince becomes brown, add 1/2 tablespoon soy sauce and 1/2 tablespoon sugar and stir fry well.
When all the ingredients are ready, prepare the rice. While the rice still is hot, add the sesame oil and salt. Mix well lightly folding with a rice paddle or spoon until evenly seasoned.
Cut 4 sheets of seaweed into quarters.
Place a quarter sheet of seaweed, shiny side down and shorter side toward you (one of the sides will be slightly shorter even if it looks like a square!). Spread 1 tablespoon to 11/2 tablespoons of rice evenly over the seaweed, leaving a little bit of space on the side away from you. Lay the prepared ingredients (about 3 different ingredients) on the middle of the rice.
Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers.
