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Easy Spicy Tuna Kimbap (Chamchi Kimbap)

Six slices of homemade tuna kimbap arranged on a white plate, featuring a rich orange tuna filling and sprinkled with sesame seeds.
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Make quick, flavorful Korean seaweed rice rolls at home using pantry staples. This recipe focuses on a spicy tuna filling and is perfect for lunch boxes or picnics.

Ingredients

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  • 2 cups cooked short-grain rice
  • 1 teaspoon sesame oil (for rice)
  • 1 teaspoon sesame seeds (for rice)
  • 1 teaspoon salt (for rice)
  • 1 can (5.3 oz) canned tuna in oil, drained
  • 2 tablespoons Japanese mayonnaise (Kewpie or regular)
  • 1 tablespoon Sriracha sauce (adjust for spice level)
  • 2 tablespoons green onion, finely chopped
  • 4 sheets roasted seaweed (nori or gim)
  • 4 perilla leaves, washed and dried (optional)
  • 1 teaspoon sesame oil (for brushing rolls)
  • 1 teaspoon sesame seeds (for topping)

Instructions

  1. Prepare the seasoned rice: In a bowl, combine the cooked short-grain rice with 1 teaspoon sesame oil, 1 teaspoon sesame seeds, and 1 teaspoon salt. Mix gently until combined. Let it cool slightly.
  2. Make the spicy tuna filling: In a separate bowl, combine the drained canned tuna, Japanese mayonnaise, Sriracha sauce, and chopped green onion. Mix well until you have a cohesive filling.
  3. Prepare the seaweed sheets: Lay one sheet of nori, shiny side down, on a bamboo rolling mat. If using perilla leaves, place one leaf on top of the nori.
  4. Spread the rice: Take about half a cup of the seasoned rice and spread it evenly over the seaweed, leaving about a 1-inch border clear at the top edge.
  5. Add the filling: Place a line of the spicy tuna mixture horizontally across the center of the rice.
  6. Roll the kimbap: Starting from the edge closest to you, tightly roll the mat forward, pressing gently to compact the ingredients. Moisten the clear edge of the nori with a little water to seal the roll closed.
  7. Finish the roll: Brush the outside of the finished roll lightly with the remaining 1 teaspoon of sesame oil and sprinkle with sesame seeds.
  8. Slice and serve: Using a sharp, damp knife, cut the roll into bite-sized pieces. Serve immediately or pack for a quick Korean lunch idea.

Notes

  • If you do not have perilla leaves, you can skip them or substitute with a thin layer of blanched spinach for color.
  • For an easier roll, use slightly less rice; too much rice makes rolling difficult.
  • You can prepare the tuna filling ahead of time and store it in the refrigerator for up to one day.

Nutrition

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