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Easy Spicy Tuna Kimbap (Chamchi Kimbap)

A plate of freshly cut spicy tuna kimbap rolls, showing the rice, seaweed, and vibrant orange tuna filling sprinkled with sesame seeds.
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Make this popular Korean rice roll at home. This recipe focuses on the spicy tuna filling, perfect for quick weeknight meals, bento boxes, or picnics.

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) canned tuna in oil, drained
  • 2 tablespoons Japanese mayonnaise (Kewpie recommended)
  • 1 tablespoon Sriracha sauce (adjust for spice level)
  • 2 tablespoons green onion, very 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, mix the cooked rice with 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon sesame seeds. Mix gently until combined.
  2. Prepare the spicy tuna filling: In a separate bowl, combine the drained canned tuna, Japanese mayonnaise, Sriracha sauce, and finely chopped green onion. Mix well until you have a creamy, uniform filling.
  3. Prepare the rolling station: Lay a bamboo rolling mat flat. Place one sheet of seaweed, shiny side down, on the mat. If using perilla leaves, place one leaf on top of the seaweed sheet.
  4. Spread the rice: Moisten your hands slightly. Take about one-fourth 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: Lift the edge of the mat closest to you and start rolling tightly, pressing the filling in as you go. Use the clear edge of the seaweed to seal the roll.
  7. Finish the roll: Once rolled, gently brush the outside of the seaweed wrapper with a light coat of sesame oil and sprinkle with sesame seeds.
  8. Slice and serve: Using a sharp, slightly moistened knife, slice the roll into bite-sized pieces. Serve immediately or pack for a quick Korean lunch.

Notes

  • For a beginner-friendly approach, use less filling so the roll is easier to manage.
  • If you do not have perilla leaves, you can omit them or substitute with a thin slice of cucumber for crunch.
  • Adjust the Sriracha amount to control the heat; this is a great spicy tuna sushi alternative.
  • This recipe works well for bento box ideas Korean style because it holds its shape.

Nutrition

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