Season the rice: Start by placing your cooked rice in a large bowl. Sprinkle in a pinch of salt and gently mix it in.

Make the spicy tuna filling: In another bowl, add the drained tuna. Mix in some Japanese mayo, a squeeze of sriracha (more or less depending on how spicy you like it), and a bit of salt. Stir until everything is well combined and creamy.

Get your workspace ready: Lay down a sheet of parchment paper on a clean, flat surface. This helps keep things tidy while you roll. If you have a bamboo mat, you can use that too for extra support.

Add the nori: Place a sheet of nori on top of the parchment paper, shiny side facing down. This will be the outer layer of your kimbap.

Spread the rice: With clean hands or a rice paddle, gently press a thin, even layer of the seasoned rice onto the nori. Leave about an inch of space at the top edge—this will help seal the roll later.

Add the fillings: Lay a few spinach leaves, some shredded carrots, and a spoonful of your spicy tuna mix horizontally across the middle of the rice. Try to spread them out evenly.

Roll it up: Starting from the bottom, carefully roll the nori up and over the filling, using the parchment paper to help keep things tight. Keep rolling until you reach the top edge.

Slice the roll: Once your roll is done, use a sharp knife to cut it into bite-sized pieces. For the cleanest cuts, wipe the knife with a damp cloth between slices.

Add the finishing touch: Lightly brush the outside of each roll with a bit of sesame oil, then sprinkle some sesame seeds on top for extra flavor.

Serve and enjoy: Serve your spicy tuna kimbap right away while it’s fresh and delicious. Enjoy every bite!