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Easy Spicy Tuna Kimbap (Chamchi Kimbap)

Several slices of homemade spicy tuna kimbap, showing the thick, savory tuna filling wrapped in rice and nori seaweed.
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Welcome to My Kitchen! I am sharing my simple recipe for Spicy Tuna Kimbap, perfect for a quick lunch or a satisfying snack. These Korean seaweed rice rolls use pantry staples and come together fast, making them great for meal prep or beginner cooks.

Ingredients

Scale
  • 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 mayo (or regular mayonnaise)
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons green onion, very finely chopped
  • 4 sheets roasted seaweed (nori or gim)
  • 4 perilla leaves, washed and dried (optional)
  • 1/2 teaspoon sesame oil (for brushing rolls)
  • 1/2 teaspoon sesame seeds (for sprinkling)

Instructions

  1. Prepare the rice seasoning: In a bowl, mix the cooked rice with 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon sesame seeds. Mix gently until combined. Let the rice cool slightly.
  2. Make the spicy tuna filling: In a separate bowl, combine the drained tuna, Kewpie mayo, Sriracha sauce, and finely chopped green onion. Mix well until you have a creamy, spicy tuna mayo filling.
  3. Prepare the seaweed: Lay one sheet of nori on a bamboo rolling mat, shiny side down. If using perilla leaves, place one leaf on top of the nori.
  4. Layer the rice: Spread about one-fourth of the seasoned rice evenly over the seaweed, leaving about a 1-inch border clear at the top edge of the nori sheet.
  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 secure the filling. Moisten the top clear edge of the seaweed with a little water to seal the roll.
  7. Finish the rolls: Brush the outside of the finished roll lightly with the remaining 1/2 teaspoon of sesame oil and sprinkle with sesame seeds.
  8. Slice and serve: Use a sharp, slightly damp knife to cut the roll into bite-sized pieces. Serve immediately or pack for your Korean lunchbox ideas.

Notes

  • For an easy, no-cook tuna kimbap filling, simply omit the Sriracha if you prefer it mild.
  • If you do not have perilla leaves, you can skip them or substitute with a thin slice of cucumber for crunch inside the roll.
  • To make slicing easier, wrap the finished roll tightly in plastic wrap for 5 minutes before cutting.

Nutrition

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