Making

In a frying pan, add tuna with some oil (use the oil from the can), chopped garlic and mix well. Cook on low heat.

Add korean chilli paste and mix well.

Next add mirin, sugar and cook until the sugar melts. Remove from heat.

Place a nori sheet over a bamboo rolling mat.

Wet your hands and take a handful of rice and spread it on the nori sheet.

Arrange cucumber, egg roll, tuna, korean paste and red pepper atop the rice (watch the video for details).

Roll the bamboo mat, nori sheet and rice together, ensuring that the filling remains intact.

Dampen a sharp knife on a damp cloth and slice the roll into bite sized pieces.