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Easy Spicy Tuna Kimbap (Chamchi Kimbap)

Six freshly cut pieces of spicy tuna kimbap arranged on a white plate near a sunny window.
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Make quick, flavorful homemade spicy tuna kimbap that tastes better than store-bought versions. This recipe focuses on a fast, savory filling and simple rolling technique.

Ingredients

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  • 4 sheets roasted seaweed (gim/nori)
  • 3 cups cooked short-grain white rice, slightly warm
  • 1 tablespoon sesame oil (for rice)
  • 1 teaspoon salt (for rice)
  • 1 (5 oz) can tuna in water, drained well
  • 3 tablespoons Kewpie mayonnaise
  • 1 tablespoon sriracha or gochujang (adjust to heat preference)
  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame seeds
  • 1/2 teaspoon garlic powder
  • 1/2 cup shredded carrot
  • 1/2 cup yellow pickled radish (danmuji), cut into strips
  • 1/2 cup spinach, quickly blanched and squeezed dry
  • 4 sheets perilla leaves (optional, for authentic flavor)

Instructions

  1. Prepare the rice: In a large bowl, mix the warm rice with sesame oil and salt until evenly coated. Set aside.
  2. Make the spicy tuna filling: In a separate bowl, combine the drained tuna, mayonnaise, sriracha (or gochujang), sugar, sesame seeds, and garlic powder. Mix until fully combined into a paste.
  3. Prepare the vegetables: Ensure the carrots are thinly sliced or shredded, the pickled radish is cut into thin strips, and the blanched spinach is squeezed completely dry to prevent soggy kimbap.
  4. Assemble the roll: Lay one sheet of seaweed, shiny side down, on a bamboo rolling mat. Brush a thin, even layer of seasoned rice over about 3/4 of the seaweed, leaving the top edge bare.
  5. Layer the fillings: Place a line of the spicy tuna mixture across the center of the rice. Arrange thin strips of carrot, pickled radish, and spinach next to the tuna. If using, place a perilla leaf over the fillings.
  6. Roll the kimbap: Lift the edge of the mat closest to you and fold it over the fillings, tucking the edge of the seaweed under the ingredients. Press gently to compact the roll.
  7. Continue rolling tightly, pulling the mat away as you go, until you reach the far edge. Lightly moisten the bare edge of the seaweed with water to seal the roll.
  8. Brush the finished roll lightly with a mixture of sesame oil and a few sesame seeds.
  9. Slice the roll into bite-sized pieces (about 1 inch thick) using a sharp, slightly moistened knife. Repeat with remaining ingredients.

Notes

  • For a quick lunchbox meal, you can prepare the tuna filling a day ahead and store it in the refrigerator.
  • If you prefer a less spicy version, substitute gochujang with a small amount of ketchup mixed with a dash of chili powder.
  • Wipe your knife clean and moisten it between cuts to get clean slices of kimbap.

Nutrition

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