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Easy 15-Minute Spicy Tuna Kimbap (Chamchi Kimbap)

Stack of cut tuna kimbap pieces showing the orange spicy tuna filling, cucumber, and rice wrapped in dark nori seaweed.
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Make homemade Spicy Tuna Kimbap that beats store-bought versions. This quick recipe delivers bold, flavorful Korean seaweed rolls perfect for lunchboxes, snacks, or appetizers.

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 Japanese mayonnaise (Kewpie preferred)
  • 1 tablespoon Sriracha sauce (adjust for spice level)
  • 2 tablespoons finely chopped green onion
  • 2 sheets nori (roasted seaweed)
  • 4 perilla leaves, stems removed
  • ½ teaspoon sesame oil (for brushing rolls)
  • ½ teaspoon sesame seeds (for sprinkling)

Instructions

  1. Prepare the seasoned rice: In a bowl, combine the cooked short grain rice with 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, mayonnaise, Sriracha sauce, and chopped green onion. Mix well until the tuna is flaky and fully incorporated into the spicy mayo mixture.
  3. Prepare the rolling station: Lay one sheet of nori, shiny side down, on a bamboo rolling mat. Place one perilla leaf on top of the nori, covering most of the surface.
  4. Layer the rice: Spread about one-third of the seasoned rice evenly over the nori and perilla leaf, leaving a 1-inch border clear at the top edge of the nori.
  5. Add the filling: Place half of the spicy tuna mixture in a line 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 keep the ingredients compact. Moisten the top clear edge of the nori with a little water to seal the roll.
  7. Repeat the process for the second roll.
  8. Finish the rolls: Brush the outside of each finished roll lightly with the remaining ½ teaspoon of sesame oil and sprinkle with sesame seeds.
  9. Slice and serve: Using a sharp, slightly damp knife, slice each roll into bite-sized pieces. Serve immediately or pack for later.

Notes

  • For easy slicing, wrap the finished rolls tightly in plastic wrap for 5 minutes before cutting.
  • If you are planning ahead, these rolls are great for meal planning and hold up well for lunchboxes.
  • If you are looking for alternatives to making this from scratch, check out the best meal delivery services for convenient options.
  • For a less spicy version, reduce the Sriracha or omit it entirely for classic Tuna Kimbap (Chamchi Kimbap).

Nutrition

Find it online: https://kitchenuser.net/tuna-kimbap-recipe-spicy-easy-chamchi/