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Easy Spicy Tuna Kimbap (Chamchi Kimbap)

Four thick slices of homemade tuna kimbap, showing a vibrant orange spicy tuna filling wrapped in rice and dark seaweed (nori).
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Make satisfying, homemade Korean seaweed rice rolls with a creamy and spicy tuna filling. This recipe is quick, perfect for lunch boxes or picnics, and simple enough for beginners.

Ingredients

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  • 2 cups cooked short-grain rice
  • 1 teaspoon sesame oil (for rice)
  • 1 teaspoon salt (for rice)
  • 1 teaspoon sesame seeds (for rice)
  • 1 can (5.3 oz) tuna in oil, drained
  • 2 tablespoons Japanese mayonnaise (Kewpie preferred)
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon finely chopped green onion
  • 4 sheets roasted seaweed (nori or gim)
  • 4 perilla leaves, stems removed
  • 1 teaspoon sesame oil (for brushing rolls)
  • 1 teaspoon sesame seeds (for topping)

Instructions

  1. Prepare the seasoned rice: In a bowl, mix the cooked short-grain rice with 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon sesame seeds. Set aside to cool slightly.
  2. Make the spicy tuna filling: In a separate bowl, combine the drained tuna, Japanese mayonnaise, Sriracha sauce, and chopped green onion. Mix well until fully incorporated.
  3. Prepare the seaweed sheets: Lay one sheet of seaweed, shiny side down, on a bamboo rolling mat.
  4. Layer the ingredients: Spread about one-quarter of the seasoned rice evenly over the seaweed, leaving a 1-inch border at the top edge.
  5. Place the fillings: Lay one perilla leaf on top of the rice. Spoon about one-quarter of the spicy tuna mixture in a line across the center of the rice.
  6. Roll the kimbap: Starting from the bottom edge, tightly roll the seaweed sheet over the filling, pressing gently to secure the shape. Moisten the top edge of the seaweed with a little water to seal the roll.
  7. Finish the rolls: Brush the outside of the finished roll lightly with sesame oil and sprinkle with sesame seeds.
  8. Slice and serve: Repeat with the remaining ingredients. Slice each roll into bite-sized pieces. Serve immediately or pack for your Korean lunch box ideas.

Notes

  • For the best flavor, use Japanese mayonnaise like Kewpie; it adds a distinct richness to the tuna salad roll filling.
  • If you do not have perilla leaves, you can omit them or substitute with a thin layer of blanched spinach for color.
  • To make this a make ahead Korean meal, assemble the rolls but do not slice them until just before serving for the best texture.

Nutrition

Find it online: https://yummagnet.com/easy-tuna-kimbap-recipe-chamchi-kimbap/