1-First Step: Begin by washing and patting dry the perilla leaves thoroughly. Any excess moisture can make your kimbap soggy, so take your time with this step. Set the leaves aside on a clean kitchen towel or paper towels.

2-Second Step: In a medium bowl, combine the cooked short-grain or medium-grain rice with 2 teaspoons of sesame oil, 1/2 tablespoon of roasted sesame seeds, and 1/4 teaspoon of salt. Mix thoroughly to ensure every grain of rice is evenly coated with the seasonings. This step is crucial because well-seasoned rice is what gives kimbap its delicious flavor profile. Once mixed, set the rice aside to cool slightly. Warm rice can make the seaweed wilt quickly, so letting it reach room temperature is important.

3-Third Step: Drain the canned tuna completely, pressing down gently to remove as much liquid as possible. Excess moisture in the filling can make your rolls fall apart, so be thorough with this step. Place the drained tuna in a small mixing bowl.

4-Fourth Step: Add the chopped scallions, gochujang, gochugaru, mayonnaise, 2 teaspoons of sesame oil, and 1 teaspoon of roasted sesame seeds to the tuna. Mix everything together until well combined. The mixture should be moist but not watery, with a beautiful reddish-orange color from the gochugaru. Taste the filling and adjust the spice level to your preference. If you love extra heat, add a pinch more gochugaru. If you prefer it milder, reduce the gochujang slightly.

5-Fifth Step: Lay a sheet of roasted seaweed on your bamboo rolling mat with the shiny side facing down and the rigid side facing up. This orientation helps the seaweed maintain its structure during rolling. Evenly spread about 3/4 cup of your seasoned rice over the seaweed, using your fingers or a rice paddle to distribute it smoothly. Leave about 1 to 2 inches of empty space at the top edge of the seaweed this will help seal the roll later.

6-Sixth Step: Arrange approximately four perilla leaves in a horizontal line across the center of the rice. These leaves add a wonderful aromatic quality that’s characteristic of authentic Korean kimbap. On top of the perilla leaves, spread an even layer of your spicy tuna filling. Be careful not to overfill too much filling will make the roll difficult to close and may cause it to burst open.

7-Seventh Step: It’s time to roll! Lift the bottom edge of the bamboo mat closest to you and fold it over the filling, using your fingers to tuck the ingredients in tightly as you go. Continue rolling forward, applying gentle but firm pressure to create a compact cylinder. The bamboo mat helps you achieve even pressure throughout the roll. When you reach the exposed strip of seaweed at the top, dampen it slightly with water and complete the roll to seal it shut.

8-Final Step: Brush the outside of your rolled kimbap with a little sesame oil for extra flavor and shine. Using a sharp knife that you’ve wet with water, slice the roll into 1-inch bite-sized pieces. Wetting the knife between cuts prevents the rice from sticking and helps you achieve clean, neat slices. Arrange your beautiful spicy tuna kimbap pieces on a serving plate and enjoy immediately!