Scramble the eggs.

Put oil in a pan and use a paper towel to spread it out on all the edges, then heat it up.

Place about one ladle of scrambled egg on the heated pan, spread it out evenly until it creates a thin sheet (like a crepe), and let it cook for 1 minute.

Once the egg is a bit dried up or cooked, scrape the edges of the pan to see the eggs unstick from it.

When the sheet of egg is unsticking, use a spatula to scrape the whole egg and use your hands to assist in flipping the whole thing.

Once flipped, unfold any folded areas and let the other side cook for about 15-30 seconds, then remove it from the pan.

Repeat the process until you’ve finished all the eggs.

Roll the sheets and slice it into strips, then fluff it. Set aside and prepare the other ingredients.

Cook the bacon however you like—pan-fried, baked, air-fried—to the doneness you like, but not too crispy that it will crumble when you slice it. Set it aside to drain excess oil in a paper towel.

In a pan, melt some mozzarella cheese.

Drain oil and sauce from the tuna, and squeeze it out if possible.

Place tuna in a bowl and season with salt, black pepper, and mayo. Mix it well.

Lay your seaweed paper on a flat surface shiny side down and rough side up.

Place a handful of eggs on top of the seaweeds leaving about 2-inch of space at the bottom so you can lock the kimbap.

Add your choice of topping in the middle of the bed of egg strips: Place 2-3 bacon strips in the middle, then the melted cheese on top of it OR place a heaping tablespoon of tuna-mayo and spread it out like a log.

Now roll and tuck all the filling in the middle. Keep rolling and tucking, then brush sesame oil at the bottom part of the seaweed paper to lock it all in. Let the rolls sit for a few minutes before slicing so that they lock thoroughly.

Brush the rolls with sesame oil and sprinkle with sesame seeds.

Eat this like a burrito or slice and share with everybody. Serve with sriracha if you like spice, and enjoy!