Print

Quick Spicy Tuna Kimbap (Chamchi Kimbap)

A stack of six cut pieces of spicy tuna kimbap, showing the bright orange tuna filling surrounded by white rice and dark seaweed.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, flavorful Korean seaweed rice roll, Spicy Tuna Kimbap, perfect for quick weeknight dinners, lunch boxes, or picnics. This recipe focuses on a simple, spicy tuna mayo filling.

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)
  • 1 (5.3 oz) can tuna in oil, drained
  • 2 tablespoons green onion, very finely chopped
  • 2 tablespoons Japanese mayonnaise (Kewpie or regular)
  • 1 tablespoon Sriracha sauce
  • 4 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 seasoned rice: In a bowl, combine the cooked short grain rice, 1 teaspoon sesame oil, 1 teaspoon sesame seeds, and 1 teaspoon salt. Mix gently until combined.
  2. Make the spicy tuna filling: In a separate bowl, combine the drained canned tuna, finely chopped green onion, mayonnaise, and Sriracha sauce. Mix well until you have a uniform spicy tuna mayo mixture.
  3. Assemble the rolls: Lay one sheet of nori, shiny side down, on a bamboo rolling mat. Place a perilla leaf on top of the nori, covering most of the surface.
  4. Spread about 1/2 cup of the seasoned rice evenly over the nori and perilla leaf, leaving about a 1-inch border clear at the top edge of the nori.
  5. Place a line of the spicy tuna mixture horizontally across the center of the rice.
  6. To roll: Lift the edge of the mat closest to you and begin rolling tightly, tucking the filling in as you go. Moisten the top clear edge of the nori with a little water to seal the roll shut.
  7. Coat the finished roll lightly with 1/2 teaspoon of sesame oil and sprinkle with 1/2 teaspoon of sesame seeds.
  8. Repeat with the remaining ingredients.
  9. Slice each roll into bite-sized pieces using a sharp, slightly damp knife. Serve immediately or pack for your Korean bento box meals.

Notes

  • For an easier roll, use less filling.
  • You can substitute perilla leaves with blanched spinach if needed.
  • Adjust Sriracha amount to control the spice level in your Spicy Tuna Mayo Rolls.
  • These rolls are great for make ahead Korean food if wrapped tightly in plastic wrap before slicing.

Nutrition

Find it online: https://mdlatdmm.com/tuna-kimbap-recipe-easy-spicy-homemade-rolls/