I'm big on depth of flavor in sauces when I make different dishes, especially Asian inspired ones. This one seemed pretty straightforward, however, I didn't have soybean paste. I used hoisin sauce mixed with some soy sauce instead. After trying it, I ended up tasting mostly tuna, so I added more gochujang, hoisin, and soy sauce, then got ginger paste, sriracha, and rice vinegar and added a little of those to it as well. I have extra nori, so I put some underneath to give an extra crunch factor, but also because my cucumber slices weren't wrapping around them like they should. I will be making this in the future, I just hope I'll have soybean paste next time
