Cut the dried seaweed into long strips.

Beat 2 eggs smoothly in one direction to avoid bubbles.

Mix 1 can of tuna with 2 tbsp of mayonnaise, mashing with chopsticks.

Season the rice with sesame oil, salt, and pepper, then mix well.

Shape the rice into small portions, flatten, and fill with tuna mayo. Form into oval-shaped rice balls.

Heat a pan on low heat and coat with oil using a folded paper towel.

Place a strip of seaweed on the pan and pour egg mixture over it, spreading gently into a long shape.

When the egg turns light yellow, place a rice ball on top and roll it together. Seal the seam by cooking it face down.