Step 1: Cook and Season the Rice
Start by cooking your short-grain white rice. Once it’s done and still warm, gently fold in the rice vinegar, sesame oil, sugar, and salt. Be gentle — you don’t want to mash the grains. Let it cool to room temperature before using, so it’s easier to handle and won’t make the seaweed soggy.

Step 2: Prepare the Spicy Tuna Mixture
Drain the tuna thoroughly, then mix it in a bowl with mayo, gochujang, sesame oil, soy sauce, sugar, and chopped green onions. Stir until it’s creamy and evenly combined. Taste and adjust spice levels if needed — more gochujang for heat, more mayo to mellow it out.

Step 3: Sauté the Veggies and Cook the Eggs
In a lightly oiled pan, quickly sauté the julienned carrots until just tender. Set aside. For the egg, beat it well and pour into a non-stick skillet to make a thin omelet. Once cooked, let it cool, then slice into long strips.

Step 4: Set Up Your Rolling Station
Lay out your bamboo mat and place a sheet of seaweed, shiny side down. With wet hands, spread a thin layer of seasoned rice evenly across the bottom 3/4 of the seaweed, leaving about 1 inch at the top.

Step 5: Add Fillings
In a horizontal line across the center of the rice, layer a bit of each ingredient: a spoonful of spicy tuna, some cucumber, carrots, egg, and danmuji. Don’t overstuff — that’s the number one cause of unruly kimbap rolls!

Step 6: Roll It Up
Starting from the bottom, use the mat to lift the edge of the seaweed over the filling. Tuck it tightly, then continue to roll while gently pressing to keep it firm. Wet the top edge with a bit of water to seal the roll.

Step 7: Brush and Slice
Lightly brush each roll with sesame oil for a glossy finish and sprinkle with sesame seeds if you’d like. Use a super sharp knife (wet the blade to prevent sticking) and slice into 1/2-inch rounds.

Step 8: Serve and Enjoy
Arrange on a platter and serve as is, or with a little soy sauce or extra gochujang-mayo on the side for dipping.