Cook the sushi rice according to package instructions. Once cooked, transfer it to a bowl and let it cool slightly.

Mix in 1 tbsp sesame oil, 1/2 tsp salt, and 1 tbsp vinegar to season the rice. Set aside to cool completely.

If using canned tuna, drain the liquid and mix the tuna with 2 tbsp mayonnaise (optional) or a little sesame oil for added flavor.

If using fresh tuna, lightly sear it in a pan with a bit of sesame oil, then slice it into thin strips.

Blanch the spinach in hot water for 1-2 minutes, then drain and squeeze out excess water. Set aside.

Peel and julienne the carrots into thin strips. You can either sauté them lightly or use them raw for extra crunch.

Assemble the Kimbap:

Lay a bamboo sushi mat on a flat surface. Place a sheet of nori (seaweed) on the mat, shiny side down.

Spread a thin layer of seasoned rice over the nori, leaving about 1 inch at the top edge of the nori for sealing.

Add a strip of tuna, some pickled radish, julienned carrots, spinach, and egg (optional) on top of the rice.

Carefully roll the sushi mat and nori from the bottom up, pressing gently to form a tight roll.

Once rolled, seal the edge of the nori with a little water to keep it closed.

Using a sharp knife, slice the roll into bite-sized pieces, wiping the knife with a damp cloth between cuts for clean slices.

Arrange the slices on a platter and sprinkle with toasted sesame seeds (optional).

Serve immediately or refrigerate for a few hours if preparing in advance. Enjoy with some kimchi for an added burst of flavor!