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Easy 15-Minute Spicy Tuna Kimbap (Chamchi Kimbap)

Eight slices of homemade tuna kimbap featuring spicy tuna filling and topped with shredded seaweed, ready to eat.
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Make homemade Tuna Kimbap that beats store-bought versions. This quick recipe focuses on a spicy tuna mayo filling, perfect for a fast lunch, road trip snack, or easy dinner.

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 or regular)
  • 1 tablespoon Sriracha sauce
  • 2 sheets nori (roasted seaweed)
  • 4 perilla leaves, washed and dried, stems removed
  • 1/2 teaspoon sesame oil for coating rolls
  • 1/2 teaspoon sesame seeds for sprinkling

Instructions

  1. Prepare the 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 to cool slightly.
  2. Make the spicy tuna filling: In a separate bowl, combine the drained canned tuna, finely chopped green onion, Japanese mayonnaise, and Sriracha sauce. Mix well until fully combined. This is your best tuna kimbap filling.
  3. Prepare the rolling station: Lay one sheet of nori, shiny side down, on a bamboo rolling mat. If you are making a quick kimbap lunch idea, work quickly.
  4. Layer the ingredients: Place a thin, even layer of seasoned rice over the nori, leaving about a one-inch border at the top edge.
  5. Place the perilla leaves over the rice, slightly offset from the center.
  6. Spoon half of the spicy tuna mixture in a line across the center of the rice, over the perilla leaves.
  7. Roll the kimbap: Starting from the bottom edge, tightly roll the kimbap using the mat, pressing gently to compact the filling. Moisten the top edge of the nori with a little water to seal the roll.
  8. Repeat the process for the second sheet of nori.
  9. 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.
  10. Slice the rolls: Use a sharp, slightly damp knife to cut each roll into bite-sized pieces. Serve immediately or pack for meal prep kimbap rolls.

Notes

  • For an authentic chamchi gimbap recipe, use Kewpie mayonnaise for the creamiest texture.
  • If you prefer a less spicy version, reduce the Sriracha or omit it entirely for a standard tuna kimbap.
  • You can add thin strips of cucumber or avocado for extra crunch and freshness in your korean tuna rolls.
  • These rolls hold up well for make ahead finger foods kimbap, perfect for parties.

Nutrition

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