Korean Spicy Tuna Kimbap

In a medium bowl, combine the cooled cooked rice with 1 tablespoon of sesame oil and 1/2 teaspoon of salt. Mix well to season the rice evenly.

In a separate small bowl, flake the drained tuna. Add the mayonnaise and gochujang, then mix thoroughly until the tuna is well coated and spicy.

Lay one sheet of gim (seaweed) 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, julienned carrots, and julienned cucumbers in a line across the center of the rice.

Carefully roll the kimbap tightly from the bottom edge upwards, using the bamboo mat to help compress the ingredients. Seal the top edge with a little water if needed.

Repeat the process for the second kimbap roll.

Brush a small amount of sesame oil over the surface of each rolled kimbap. Slice each roll into 1-inch thick pieces using a sharp, wet knife.