Spicy Tuna Kimbap

Cook sushi rice and season with sesame oil and salt while still warm. Let it cool slightly.

Mix drained canned tuna with gochujang and mayonnaise until well combined.

Julienne the cucumber and carrots into thin strips.

Place a nori sheet on a bamboo mat, spread rice evenly leaving a 2cm gap at the top edge.

Add a line of tuna mixture, cucumber, and carrot in the center. Roll tightly using the mat.

Seal the edge with a little water. Slice into rounds with a wet knife and serve.