Spicy Tuna Kimbap

1. Wash the perilla leaves. Pat dry and set aside.
2. In a bowl, add fresh rice and season it with sesame oil, sesame seeds, and salt. Allow the rice to cool before assembling the kimbap.
3. Drain a can of tuna completely. Combine the tuna with scallions, gochugaru, gochujang, sesame oil, kewpie mayo, sesame seeds and mix well.
4. Place a sheet of seaweed on a bamboo rolling mat. Evenly spread out 1/2 - 3/4 cup of rice, leaving roughly 2 inches of space at the top.
5. Layer on the perilla leaves (about 4 for each kimbap) in the center of the rice. Add the spicy tuna filling on top.
6. Lift the bamboo mat from the bottom and roll. Make sure to tuck everything tightly and apply a little pressure as you roll. This will keep everything in place and prevent the kimbap from falling apart.
7. 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.
8. ENJOY!