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Easy Spicy Tuna Kimbap (Chamchi Kimbap)

A row of freshly sliced tuna kimbap, showing rich filling and sprinkled with sesame seeds, served on a white plate.
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Make satisfying Korean seaweed rice rolls filled with a quick, flavorful spicy tuna mayo mixture. This recipe is simple, great for lunch boxes, and ready fast.

Ingredients

Scale
  • 4 sheets roasted seaweed (nori or gim)
  • 2 cups cooked short-grain rice, warm
  • 2 teaspoons sesame oil, divided
  • 1 teaspoon salt, divided
  • 1 (5.3 oz) can tuna packed in oil, drained well
  • 2 tablespoons Japanese mayonnaise (Kewpie preferred)
  • 1 tablespoon Sriracha sauce (adjust to your heat preference)
  • 2 tablespoons green onion, very finely chopped
  • 4 perilla leaves, washed and dried (optional)
  • 1 teaspoon sesame seeds, for garnish
  • 1/2 cup pickled yellow radish (danmuji), cut into strips
  • 1/2 cup carrot, julienned and lightly sautéed
  • 1/2 cup cucumber, julienned and lightly sautéed

Instructions

  1. Prepare the rice seasoning: In a large bowl, combine the warm cooked rice with 1 teaspoon of sesame oil and 1/2 teaspoon of salt. Mix gently until combined. Set aside.
  2. Make the spicy tuna filling: In a separate bowl, combine the drained tuna, mayonnaise, Sriracha sauce, and finely chopped green onion. Mix until you have a cohesive, creamy filling.
  3. Prepare the vegetables: If using, quickly sauté the carrot and cucumber strips separately with a pinch of salt until slightly tender-crisp. Drain any excess liquid.
  4. Assemble the roll: Lay one sheet of seaweed, shiny side down, on a bamboo rolling mat. If using perilla leaves, place one leaf on the seaweed first.
  5. Spread the rice: Evenly spread about 1/2 cup of the seasoned rice over the seaweed, leaving about a 1-inch border clear at the top edge.
  6. Layer the fillings: Arrange a line of the spicy tuna mixture across the center of the rice. Place strips of pickled radish, sautéed carrot, and cucumber alongside the tuna.
  7. Roll the kimbap: Lift the edge of the mat closest to you and begin rolling tightly, pressing the fillings in as you go. Moisten the clear edge of the seaweed with a little water to seal the roll closed.
  8. Finish and slice: Brush the outside of the finished roll lightly with the remaining 1 teaspoon of sesame oil and sprinkle with sesame seeds. Use a sharp, damp knife to slice the roll into bite-sized pieces (about 1 inch thick).
  9. Serve immediately or pack for your lunchbox.

Notes

  • For the best flavor, use Japanese mayonnaise (Kewpie) as it adds a distinct tanginess to the tuna filling.
  • If you prefer a milder flavor, reduce the Sriracha or substitute it with a small amount of gochujang (Korean chili paste).
  • You can prepare the vegetables and tuna filling ahead of time to make assembly quick, perfect for busy mornings.
  • To prevent the rice from sticking to your hands when spreading, lightly wet your hands with water.

Nutrition

Find it online: https://www.purecookingjoy.com/tuna-kimbap-easy-spicy-chamchi-recipe/

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