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Easy Spicy Tuna Kimbap (Chamchi Gimbap)

Five slices of homemade tuna kimbap filled with spicy tuna mixture and topped with green onions, served on a white plate.
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Make satisfying homemade Tuna Kimbap, also known as Chamchi Gimbap, using a quick spicy tuna filling. This recipe is perfect for quick lunches, picnics, or bento boxes.

Ingredients

Scale
  • 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, very finely chopped
  • 4 sheets roasted seaweed (nori or gim)
  • 4 perilla leaves, washed and dried (optional)
  • 1 teaspoon sesame oil (for coating rolls)
  • 1 teaspoon sesame seeds (for sprinkling)

Instructions

  1. Prepare the seasoned rice: In a bowl, combine the cooked short grain rice, 1 teaspoon sesame oil, 1 teaspoon sesame seeds, and 1 teaspoon salt. Mix gently until combined.
  2. Make the spicy tuna filling: In a separate bowl, combine the drained canned tuna, mayonnaise, Sriracha sauce, and finely chopped green onion. Mix well until you have a cohesive spicy tuna mixture.
  3. Prepare the rolling station: Lay one sheet of nori, shiny side down, on a bamboo rolling mat. If using, place one perilla leaf on top of the nori.
  4. Layer the rice: Spread about one-quarter of the seasoned rice evenly over the nori, 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, folding the nori over the filling. Press down gently to secure the roll. Continue rolling tightly, using the mat to shape the roll into a cylinder. Moisten the top edge of the nori with a little water to seal the roll completely.
  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, slightly damp knife, slice the roll into bite-sized pieces. Serve immediately or pack for a quick lunch.

Notes

  • For an easier roll, use slightly less rice.
  • If you prefer a less spicy tuna filling, reduce the Sriracha or omit it entirely for classic Chamchi Kimbap.
  • You can add other simple fillings like shredded carrot or cucumber strips for texture.

Nutrition

Find it online: https://dishicious.com/tuna-kimbap-recipe-chamchi-gimbap/