Gimbap is Korean, but it seems plausible to me that sushi might have had an influence on it. But there are lots of differences between them. The rice is seasoned differently, and the fillings are more numerous and variable and also more focused on vegetables, both fresh and pickled, and usually meat (or tofu).

Yes, it's cut into longish sticks, then fried, then marinated in soy sauce with some sugar and rice vinegar.