Spicy Tuna Gimbap: A Zesty Korean Roll

In a medium bowl, combine the drained tuna, mayonnaise, gochujang, and 1/4 teaspoon sesame oil. Mix well until fully combined.

In another bowl, season the cooled cooked rice with 1/4 teaspoon salt and the remaining 1/4 teaspoon sesame oil. Gently mix to combine.

Lay one sheet of gim shiny-side down on a bamboo rolling mat. Spread half of the seasoned rice evenly over the gim, leaving about a 1-inch border at the top edge.

Arrange half of the spicy tuna mixture in a line across the center of the rice. Top with half of the julienned carrots and cucumbers.

Starting from the bottom, carefully roll the gimbap tightly using the bamboo mat. Apply gentle pressure as you roll to ensure it's compact.

Once rolled, lightly brush the seam with a tiny bit of water to seal. Repeat with the remaining ingredients for the second roll.

Slice each gimbap roll into 1/2-inch thick pieces using a sharp, wet knife. Serve immediately.