A popular modern Korean home-style version using canned tuna, roasted seaweed, and sesame oil.
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Drain the liquid from the canned tuna and place the tuna in a small mixing bowl.
Add the mayonnaise and soy sauce to the tuna, mixing well until it reaches a creamy consistency.
Scoop the warm steamed rice into two serving bowls.
Drizzle half a tablespoon of toasted sesame oil over the rice in each bowl.
Place a generous portion of the tuna-mayo mixture in the center of each rice bowl.
Arrange the roasted seaweed strips, sliced scallions, and diced pickled radish around the tuna.
Sprinkle toasted sesame seeds over the top for extra aroma and crunch.
Mix everything thoroughly with a spoon before eating to ensure every grain of rice is coated.
