Canned tuna mixed with spicy mayo, perilla leaves, and crunchy cucumber.
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In a small bowl, mix the drained tuna with mayonnaise and gochujang until well combined.
Season the warm cooked rice with sesame oil and salt, mixing gently to avoid mashing the grains.
Place one sheet of seaweed on a bamboo rolling mat with the shiny side facing down.
Spread about 3/4 cup of rice evenly over the seaweed, leaving the top 1 inch empty.
Lay two perilla leaves in the center of the rice, then spread a generous line of the spicy tuna mixture on top of the leaves.
Add a strip of cucumber and a strip of pickled radish next to the tuna.
Roll the seaweed tightly from the bottom using the mat, applying gentle pressure to secure the filling.
Rub a little sesame oil on the outside of the roll and slice into bite-sized pieces using a sharp, wet knife.
