Make your rice according to package instructions. When the rice is almost cooled, mix in the sesame oil and salt. Taste.
Whisk the eggs until evenly yellow and fry into a flat omelet. Cut the cooked egg into long strips. Boil the spinach, cut, season with a little sesame oil and salt (if desired) and set aside.
Once you have all of your filling ingredients ready to go, assemble everything at a table. Lay down the bamboo sushi roller, place the dried seaweed on top and spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top bare
Lay all the ingredients in and using the bamboo mat, roll from the bottom (like you're rolling a sleeping bag), pressing down firmly to make the fillings stay in.
As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
Dab some water along the top seam of the dried seaweed to hold the roll together and seal it closed. Set the roll aside and continue with other seaweed sheets. Cut each roll into 7-8 pieces. Sprinkle with sesame seeds if desired.