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Easy 15-Minute Spicy Tuna Kimbap (Chamchi Kimbap)

Close-up of sliced spicy tuna kimbap rolls filled with seasoned tuna, rice, and vegetables, served on a white plate.
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Make satisfying Korean seaweed rolls quickly with this easy Spicy Tuna Kimbap recipe. This roll uses canned tuna mixed with a spicy mayo sauce and fresh fillings, perfect for lunch boxes or a quick snack.

Ingredients

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  • 4 cups cooked short grain rice
  • 4 sheets roasted seaweed (nori or gim)
  • 1 tablespoon sesame oil, divided
  • 1 teaspoon salt
  • 1 teaspoon sesame seeds, divided
  • 1 (5.3 oz) can tuna in oil, drained
  • 2 tablespoons Japanese mayonnaise (Kewpie preferred)
  • 1 tablespoon sriracha sauce
  • 1 green onion, very finely chopped
  • 4 perilla leaves, washed and dried, stems removed
  • 1 small cucumber, julienned
  • 1/2 cup pickled yellow radish (danmuji), julienned

Instructions

  1. Prepare the seasoned rice: In a large bowl, combine the cooked rice, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/2 teaspoon sesame seeds. Mix gently until combined. Set aside.
  2. Prepare the spicy tuna filling: In a separate bowl, combine the drained tuna, mayonnaise, sriracha sauce, and chopped green onion. Mix well until the tuna is fully coated.
  3. Prepare the vegetables: If using, lightly sauté the julienned cucumber for one minute or leave it raw for extra crunch. Drain any excess liquid from the pickled radish.
  4. Assemble the kimbap: Lay one sheet of seaweed on a bamboo rolling mat. Lightly brush the entire surface with a small amount of sesame oil.
  5. Spread about 1 cup of the seasoned rice evenly over the seaweed, leaving a 1-inch border at the top edge.
  6. Arrange the fillings in a line across the center of the rice: place one perilla leaf, a small amount of spicy tuna mixture, some cucumber strips, and some pickled radish.
  7. Roll the kimbap: Lift the edge of the mat closest to you and fold it over the fillings, tucking the edge tightly. Continue rolling forward, pressing gently to keep the roll compact. Moisten the top edge of the seaweed with a little water to seal the roll.
  8. Finish the rolls: Brush the outside of the finished roll lightly with the remaining sesame oil and sprinkle with the remaining sesame seeds.
  9. Slice and serve: Using a sharp, damp knife, slice the roll into bite-sized pieces. Serve immediately or pack for a Korean lunch box idea.

Notes

  • For an easier roll, use only two or three fillings instead of all of them.
  • If you do not have perilla leaves, you can substitute them with blanched spinach or omit them.
  • To make this a quick Asian meal, use pre-cooked rice or microwave rice pouches.

Nutrition

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