Step 1

Drain the canned tuna of it's liquids using a fine sieve. Transfer canned tuna to a medium bowl. Add green onions, kewpie mayo and sriracha sauce to the tuna and mix well. Set aside.

Step 2

In a large bowl with hot cooked rice, season with sesame oil, sesame seeds, and a bit of salt. Mix well. Cover with a damp towel or lid and keep warm.

Step 3

Vertically place a nori sheet rough side up on a cutting board. Optionally, if you have a bamboo mat, you can place the nori on top of that.

Step 4

Take a cup of rice and place it in the center of the nori. Using clean hands or a rice paddle, evenly spread the portion of rice out and create a 1 inch border at the end furthest away from you.

Step 5

Place two perilla leaves in the center of the rice, overlapping them so they can fit.

Step 6

Scoop half of the spicy tuna mixture on top of the perilla leaves and evenly shape the tuna mixture into a thick log (See images in blog post for visual aid). Do not spread it out thinly or when you roll it, the tuna filling will spill out from the sides. With enough rolling pressure, the tuna filling should evenly distribute.

Step 7

Fold the perilla leaves over the tuna mixture, to hold the tuna mixture in. (See images in blog post for visual aid).

Step 8

To begin rolling, start at the end closest to you. Firmly roll and tuck in the ingredients and be careful not to squeeze the tuna filling out as you roll.

Step 9

Once you reach the end, let the roll sit on top where the border was so it can stick to the rest of the roll from the residual heat of the rice.

Step 10

Evenly pour 1/2 tsp sesame oil on the kimbap roll and with clean hands or a brush, spread it all over the seaweed.

Step 11

Repeat the above steps for the remaining roll.

Step 12

Rub some sesame oil on a sharp knife. Firmly hold your kimbap with your dominant hand (but don't squeeze) and slice it with the knife into 1-inch-thick pieces. Then garnish with sesame seeds. Enjoy!