Step 1

Wash the perilla leaves. Pat dry and set aside.

Step 2

In a medium bowl, add cooked rice and season it with sesame oil, sesame seeds, and salt. Mix until thoroughly combined. Set aside to allow the rice to cool before assembling the kimbap.

Step 3

Drain a can of tuna completely. In a small mixing bowl, combine the tuna with scallions, gochugaru, gochujang, sesame oil, kewpie mayo, sesame seeds, Mix will until combined.

Step 4

Place a sheet of roated seaweed on a bamboo rolling mat. Place 3/4 to 1 cup of rice on top of the seaweed then evenly spread it onto the seaweed. Be sure to leave about inches of space at the top.

Step 5

Layer on the perilla leaves (about 4 for each kimbap) in the center of the rice. Add the spicy tuna filling on top, making sure there's an even amount across the seaweed.

Step 6

Lift the bamboo mat from the bottom and roll it over to cover the filling. Make sure to tuck everything tightly and apply a little pressure as you roll to form a log shape. This will keep everything in place and prevent the kimbap from falling apart.

Step 7

Brush the kimbap with sesame oil then slice the kimbap into 1 inch pieces. If you find that the knife gets stuck to the rice as you cut, wet the knife to help prevent sticking.