1-Step 1: Prepare the Perilla Leaves Start by washing and patting dry the perilla leaves. This step is important because excess moisture can make your kimbap soggy. Set the cleaned leaves aside while you prepare the other components. If you cannot find perilla leaves at your local Asian market, red-leaf lettuce makes a decent substitute, though the flavor profile will be slightly different.

2-Step 2: Season the Rice In a medium bowl, combine 2 to 2 1/2 cups of cooked short-grain rice with 2 teaspoons sesame oil, 1/2 tablespoon roasted sesame seeds, and 1/4 teaspoon salt. Mix thoroughly but gently to avoid mashing the rice grains. The sesame oil and seeds give the rice its signature nutty flavor that defines authentic Korean kimbap. Allow the seasoned rice to cool to room temperature before using it to assemble the rolls. Warm rice can make the seaweed soggy and difficult to handle.

3-Step 3: Make the Spicy Tuna Filling Open the can of tuna and drain it completely. Press the tuna gently with a fork or your hands to remove as much liquid as possible. Place the drained tuna in a mixing bowl. Add the chopped scallions, 1 1/2 tablespoons mayo, 2 teaspoons gochujang, 2 teaspoons gochugaru, 2 teaspoons sesame oil, and 1 teaspoon roasted sesame seeds. Mix everything together until well combined and the tuna is evenly coated with the spicy, creamy sauce.

4-Step 4: Set Up Your Rolling Station Place a sheet of roasted seaweed shiny side down on a bamboo rolling mat (also called a sudare or makisu). If you don’t have a bamboo mat, you can use a piece of parchment paper or plastic wrap, though the mat gives you better control and tighter rolls.

5-Step 5: Spread the Rice Scoop about 3/4 cup of seasoned rice and spread it evenly over the seaweed, leaving 1 to 2 inches of empty space at the top edge. This bare section will help seal the roll. Use damp fingers to spread the rice smoothly and prevent it from sticking to your hands. Work quickly but carefully to keep the rice layer even and thin.

6-Step 6: Layer the Perilla Leaves Arrange about four perilla leaves across the center of the rice in a single layer. The leaves should slightly overlap but not bunch up. This creates a fresh, herbal barrier between the rice and the tuna filling.

7-Step 7: Add the Tuna Filling Spread the spicy tuna filling evenly on top of the perilla leaves. Use the back of a spoon to create an even layer that extends from one end of the roll to the other. Keep the filling compact and avoid overstuffing, which can make rolling difficult.

8-Step 8: Roll the Kimbap Lift the edge of the bamboo mat closest to you and fold it over the filling, tucking the seaweed edge under the filling gently. Apply light but firm pressure to shape the roll. Continue rolling forward, using the mat to keep the shape tight and even. When you reach the bare seaweed edge at the top, press gently to seal the roll.

9-Step 9: Brush with Sesame Oil Brush the outside of the finished roll with a small amount of sesame oil for a glossy finish and extra nutty aroma. This step also helps keep the seaweed from becoming too chewy.

10-Step 10: Slice and Serve Using a sharp knife, slice the roll into 1-inch bite-sized pieces. Wet the knife blade between cuts to prevent rice from sticking and ensure clean, neat slices. Wipe the knife with a damp cloth or dip it in water after every few cuts. Serve immediately for the best taste and texture.