Tuna Mayo and Cucumber Kimbap

In a small bowl, combine the drained tuna, mayonnaise, 1/2 tsp sesame oil, and MSG.

Mix well until it forms a creamy, paste-like consistency.

To assemble the tuna kimbap, lay a sheet of nori on a cutting board or rolling mat.

Spread about 1 cup of cooked rice evenly over the nori, leaving a 1-inch border at the top edge.

Spread half of the tuna mayo mixture in a line across the center of the rice.

Place two whole green onions on top of the tuna.

Tightly roll the kimbap from the bottom up, using a little water on the top border to seal if needed. Set aside.

To assemble the cucumber kimbap, lay a second sheet of nori down and spread the remaining rice over it.

Trim the ends off the cucumber and place the whole cucumber in the center of the rice.

Squeeze a line of gochujang along the cucumber.

Tightly roll the cucumber kimbap and set it next to the tuna roll.

Lightly brush the outside of both rolls with sesame oil.

Sprinkle sesame seeds over the top of both rolls for garnish.

Using a sharp knife, slice the kimbap rolls into bite-sized pieces.

Arrange the kimbap on a plate and serve immediately, with kimchi on the side if desired.