Heat up the pan, sautéed carrot for a while, set aside. Pan-fry luncheon meat until golden brown for both sides and cut it into thick strips. Add seasoning in rice and mix well.
Divide all ingredients and sauce into 2 portions. Place seaweed on sushi roller, add rice on top and fill about 2/3 of the seaweed.
Place luncheon meat, cucumber, carrot and sauce in the middle of rice, wrap tight. Spread some water along the top of the seaweed and seal it. After rolling, spread some sesame oil, cut the sushi roll into even pieces. Ready to serve.