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Easy Spicy Tuna Kimbap (Chamchi Gimbap)

A plate of freshly sliced tuna kimbap rolls showing the bright orange tuna filling surrounded by white rice and dark seaweed.
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Make this popular Korean seaweed roll at home. This recipe focuses on a quick, flavorful spicy tuna mayo filling, perfect for lunchboxes or simple meals.

Ingredients

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  • 4 sheets roasted seaweed (nori or gim)
  • 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 Kewpie mayonnaise (or regular mayonnaise)
  • 1 tablespoon sriracha sauce
  • 2 tablespoons green onion, very finely chopped
  • 4 perilla leaves, washed and dried (optional)
  • Sesame oil for brushing
  • Sesame seeds for sprinkling

Instructions

  1. Prepare the rice: 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 bowl, combine the drained tuna, Kewpie mayonnaise, sriracha sauce, and finely chopped green onion. Mix well until fully combined.
  3. Prepare the rolling station: Lay a bamboo rolling mat flat. Place one sheet of seaweed, shiny side down, on the mat.
  4. Spread the rice: Lightly wet your hands. Spread about half a cup of the seasoned rice evenly over the seaweed, leaving about a one-inch border clear at the top edge.
  5. Add fillings: If using, lay 1-2 perilla leaves over the rice. Spoon about one-quarter of the spicy tuna mixture in a line across the center of the rice.
  6. Roll the kimbap: Lift the edge of the mat closest to you and fold it over the filling, tucking the edge of the seaweed under the filling. Roll tightly, pressing gently to shape the roll. Moisten the top edge of the seaweed with a little water to seal the roll.
  7. Finish the roll: 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. Use a sharp, damp knife to slice each roll into bite-sized pieces. Serve immediately or pack for your homemade Korean lunch box food.

Notes

  • If you prefer a milder flavor, reduce the sriracha or omit it entirely for classic tuna mayo kimbap.
  • For easier slicing, wrap the finished roll tightly in plastic wrap for 5 minutes before cutting.
  • You can add thin strips of cucumber or pickled radish for extra crunch in your kimbap filling ideas.

Nutrition

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