Tuna gimbap

Method

1. 1 Press the canned tuna to remove excess oil, then mix it with mayonnaise, chopped onion, and gochugaru.
2. 2 Draining the oil is a mandatory step; if the fish still has oil, the wrapper will slip and the seaweed will become soggy.
3. 3 Mix the warm rice with sesame oil, salt, and roasted sesame seeds, then let it cool slightly.
4. 4 Spread the seaweed on the bamboo mat, then spread the rice over only two-thirds of the seaweed, leaving the top edge uncovered.
5. 5 Arrange the tuna filling in a vertical row along with the sautéed yellow radish and carrots.
6. 6 Roll it up tightly, brush sesame oil on the surface, and cut it into 2 cm thick slices with a wet knife.