Spicy Tuna Kimbap

Rinse the rice under cold tap water until the water runs clear. Cook it in a rice cooker or on the stovetop. When it is cooked, add salt and toasted sesame oil and mix until just combined.
In a small bowl, combine the drained tuna, sriracha, mayonnaise, salt, lemon juice, and toasted sesame oil.
In a small pot, boil 1 liter of water with ½ tablespoon of salt. Add the carrots and cook for 45 seconds. Drain and set aside.
Place a sheet of nori on a bamboo mat (or Ziplock bag). Spread ¾ cup rice evenly and leave 1 inch uncovered at the top. Add 2-3 heaping spoonfuls of tuna, carrots, and cucumber to the center of the rice. If you have burdock root and yellow pickled radish, you can add that too.
Using both hands, roll the mat tightly over the toppings. Squeeze firmly throughout the rolling to ensure it is tight. Remove the mat and set it aside. Drizzle toasted sesame oil and sprinkle sesame seeds on the roll.
Now it is time to cut the rolls. Grab a sharp knife and wet it with some tap water to prevent rice from sticking to it. Then, cut the roll into bite-size pieces. Enjoy!