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Easy Homemade Tuna Kimbap (Chamchi Kimbap)

Several slices of homemade tuna kimbap featuring tuna filling, yellow egg, orange carrots, and green vegetables, sprinkled with sesame seeds.
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Make authentic Tuna Kimbap at home that tastes better than store-bought. This recipe focuses on a quick, flavorful tuna filling and perfectly seasoned rice for satisfying Korean seaweed rice rolls.

Ingredients

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  • 4 cups cooked short-grain rice (slightly cooled)
  • 4 sheets roasted seaweed (nori or gim)
  • 4 perilla leaves (optional, washed and dried)
  • 2 teaspoons sesame oil (for rice)
  • 2 teaspoons sesame seeds (for rice)
  • 1 teaspoon salt (for rice)
  • 2 cans (5.3 oz each) tuna in oil, drained well
  • 2 tablespoons Japanese mayonnaise (Kewpie preferred)
  • 1 tablespoon Sriracha or Gochujang (for spicy variation)
  • 2 tablespoons finely chopped green onion
  • 1 large carrot, julienned
  • 1 small cucumber, seeded and julienned
  • 4 eggs, cooked into thin omelets and sliced
  • 4 pickled radish strips (danmuji), optional
  • Sesame oil for brushing the finished rolls

Instructions

  1. Prepare the rice: In a large bowl, mix the cooked rice with 2 teaspoons sesame oil, 2 teaspoons sesame seeds, and 1 teaspoon salt. Mix gently until combined. Set aside.
  2. Prepare the fillings: If using, quickly blanch the julienned carrots and set aside. Cook the eggs into thin sheets, let cool, and slice into strips.
  3. Make the tuna filling: Drain the canned tuna thoroughly. In a separate bowl, mix the tuna, mayonnaise, chopped green onion, and Sriracha (if making the spicy version) until creamy.
  4. Assemble the kimbap: Lay one sheet of seaweed on a bamboo rolling mat. Brush the entire surface lightly with sesame oil.
  5. Layer the ingredients: Spread about one cup of seasoned rice evenly over two-thirds of the seaweed sheet, leaving a 1-inch border at the top edge.
  6. Place the fillings in a line across the center of the rice: Lay down one perilla leaf (if using), followed by strips of egg, carrot, cucumber, pickled radish, and a generous line of the tuna mixture.
  7. Roll the kimbap: Lift the edge of the mat closest to you and roll tightly over the fillings, pressing down gently to secure the shape. Moisten the top edge of the seaweed with a little water to seal the roll.
  8. Finish the roll: Brush the outside of the finished roll lightly with sesame oil and sprinkle with sesame seeds.
  9. Slice and serve: Using a sharp, damp knife, slice the roll into bite-sized pieces. Repeat with remaining ingredients.

Notes

  • For a quick lunch box, you can prepare the fillings the day before and assemble the kimbap in the morning.
  • Use Kewpie mayonnaise for a richer, tangier tuna filling flavor.
  • If you do not have a rolling mat, you can carefully use a clean kitchen towel to assist in rolling.
  • To make the rolls slice cleanly, let them rest for 5 minutes after rolling before cutting.

Nutrition

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