Tuna Gimbap (Chamchi-gimbap)

In a large bowl, combine hot cooked rice with salt and vinegar.

Mix the rice gently but thoroughly until well combined, then set aside to cool slightly.

Lightly pan-fry the imitation crab meat for a couple of minutes until it's soft and slightly crispy. Then, remove from the pan and set aside.

Drain a can of tuna thoroughly, squeezing out all the liquid using a paper towel.

In a small saucepan, add the drained tuna, minced garlic, sesame oil, soy sauce, and black pepper.

Cook over medium heat for about 2 minutes, stirring constantly until the moisture evaporates and the tuna becomes flaky.

Turn off the heat, add honey, and mix well.

Cut the yellow pickled radish into long, thin strips, enough for four rolls.

Cut an avocado in half, remove the pit and skin, then slice it into strips.

Squeeze some lemon juice over the avocado slices to prevent browning.

Place a sheet of seaweed (gim) on a bamboo mat, shiny side down. Spread about 1 cup of the seasoned rice evenly over the seaweed, leaving about a 1-inch border at the top.

Arrange the prepared fillings—tuna, pickled radish, crab meat, and avocado—horizontally across the center of the rice.

Start rolling from the bottom, using the bamboo mat to tuck and press the roll tightly. Continue rolling until you reach the top edge.

Brush the finished gimbap rolls with sesame oil and sprinkle with toasted sesame seeds.

Using a sharp knife, cut the gimbap rolls into bite-sized pieces and serve.