Korean markets often have ready-to-eat kimbap available. It's similar to Japanese sushi except for the fact that its rice is not seasoned with sweetened rice vinegar - just sesame oil. I prefer the taste of the Japanese sushi rice.

I recently discovered Cathlyn's Korean cooking program on public tv and thought her version of kimbap (or kim bap meaning seaweed sheet ("gim" or "nori") and "bap" or rice) would be more enjoyable because she added rice vinegar to the rice - I used sweetened rice vinegar.)

Of course you can make this vegetarian or vegan by leaving out certain ingredients - it would still taste good.

I plan to experiment with these dipping them in beaten egg and frying them - a technique the Koreans use for dealing with leftovers. Here are links to the recipes for both:
http://www.koreancuisinerecipes.com/korean-recipes/
http://chefjulieyoon.com/2011/09/egg-dipped-kimbap/