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Easy 15-Minute Spicy Tuna Kimbap (Chamchi Kimbap)

A stack of six pieces of spicy tuna kimbap, showing rice, greens, and red tuna filling wrapped in dark seaweed.
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Make homemade Spicy Tuna Kimbap that beats store-bought versions. This quick Korean seaweed rice roll uses a flavorful, spicy tuna mayo filling and fresh vegetables, perfect for lunch boxes or easy snacks.

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)
  • 5.3 oz canned tuna in oil, drained
  • 2 tablespoons green onion, very finely chopped
  • 2 tablespoons Japanese mayonnaise (Kewpie recommended)
  • 1 tablespoon sriracha sauce (adjust for spice level)
  • 2 sheets nori or gim (roasted seaweed)
  • 4 perilla leaves, washed and dried, stems removed
  • 1/2 teaspoon sesame oil (for coating rolls)
  • 1/2 teaspoon sesame seeds (for garnish)
  • Optional filling: 1/2 cup shredded carrot, 1/2 cup cucumber strips

Instructions

  1. Prepare the seasoned rice: In a bowl, mix the cooked short grain rice with 1 teaspoon sesame oil, 1 teaspoon sesame seeds, and 1 teaspoon salt. Set aside.
  2. Make the spicy tuna filling: In a separate bowl, combine the drained canned tuna, chopped green onion, Japanese mayonnaise, and sriracha sauce. Mix well until fully combined. If using optional vegetables, mix them in now.
  3. Prepare the nori: Lay one sheet of nori, shiny side down, on a bamboo rolling mat.
  4. Layer the rice: Spread about half of the seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.
  5. Add fillings: Place 2 perilla leaves over the rice. Spoon half of the spicy tuna mixture in a line across the center of the rice.
  6. Roll the kimbap: Starting from the bottom edge closest to you, tightly roll the mat, pressing gently to compact the filling. Moisten the top edge of the nori with a little water to seal the roll.
  7. Repeat the process for the second roll using the remaining ingredients.
  8. Finish the rolls: Brush the outside of each finished roll lightly with the remaining 1/2 teaspoon of sesame oil and sprinkle with sesame seeds.
  9. Slice the rolls: Use a sharp, damp knife to cut each roll into bite-sized pieces. Serve immediately or pack for a Korean lunch box snack.

Notes

  • For a classic, non-spicy Chamchi Kimbap, omit the sriracha from the tuna mixture.
  • If you do not have perilla leaves, you can substitute with a thin layer of pickled radish or skip this layer.
  • To help the rolls slice cleanly, wrap the finished rolls tightly in plastic wrap for 5 minutes before cutting.

Nutrition

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