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Whisk the eggs with a pinch of salt. Pour into a lightly oiled nonstick pan in a thin layer, like a flat omelette. Cook on low to low-medium heat until just set, without browning. Repeat to make 2-3 thin layers. Let cool slightly, then roll and slice into thin strips.
Mix tuna, mayo, sesame oil, salt, and pepper until creamy. Taste and adjust to your liking.
Sauté the julienned carrots in a little oil over medium heat with a pinch of salt for 2-3 minutes, until slightly softened but still a little crisp.
Keep cabbage raw for a fresh crunch.
Place a sheet of gim/nori on a flat surface. Spread a thin, even layer of egg strips across the bottom ⅔ of the sheet. Add your fillings in horizontal lines: carrots first, tuna mayo in the center, cabbage next to it.
Starting from the bottom, roll tightly, gently pulling back to keep everything compact. Lightly dab the edge of the nori with a little water to seal. Let it sit seam side down for a minute before slicing.
Repeat for 1-2 more rolls, depending on how much filling you have left.
Lightly brush with sesame oil, then sprinkle with sesame seeds. Slice into bite-sized pieces and enjoy!