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Easy & Creamy Tuna Kimbap (Chamchi Kimbap)

A close-up of several slices of homemade tuna kimbap, showing tuna filling, carrots, cucumber, and yellow pickled radish.
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Make classic Korean tuna rice rolls at home. This recipe provides creamy tuna filling and simple rolling instructions perfect for lunchboxes or snacks.

Ingredients

Scale
  • 4 sheets Gim (seaweed sheets for Kimbap)
  • 3 cups cooked short-grain white rice, warm
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 (5 ounce) can tuna in water, drained well
  • 1/4 cup mayonnaise
  • 1 teaspoon sesame oil, plus more for brushing
  • 1/2 teaspoon toasted sesame seeds
  • 1 medium carrot, julienned
  • 1/2 English cucumber, seeded and julienned
  • 1/2 yellow pickled radish (danmuji), julienned
  • 2 eggs, beaten
  • Pinch of salt for eggs

Instructions

  1. Prepare the rice: In a large bowl, mix the warm rice with rice vinegar, sugar, and salt until evenly seasoned. Set aside to cool slightly.
  2. Prepare the fillings: Quickly blanch the julienned carrots in boiling water for 30 seconds, then immediately plunge into ice water. Drain well.
  3. Cook the egg: Lightly salt the beaten eggs. Cook them into a thin omelet in a lightly oiled pan over medium heat. Remove, roll up, and slice thinly into strips.
  4. Make the tuna salad: In a separate bowl, combine the drained tuna, mayonnaise, 1 teaspoon sesame oil, and sesame seeds. Mix until creamy.
  5. Assemble the rolls: Lay one sheet of Gim shiny side down on a bamboo rolling mat. Lightly brush the top edge with water to help seal later.
  6. Spread a thin, even layer of seasoned rice over two-thirds of the Gim, leaving the top edge bare.
  7. Arrange the fillings in a line across the center of the rice: a strip of tuna salad, egg strips, carrot, cucumber, and pickled radish.
  8. Roll tightly: Lift the edge of the mat closest to you and fold it over the fillings, tucking the edge of the Gim under the ingredients. Continue rolling firmly, pressing gently to shape the roll.
  9. Seal the edge with a dab of water if needed. Repeat with remaining ingredients.
  10. Finish the rolls: Lightly brush the outside of each finished roll with sesame oil. Slice each roll into bite-sized pieces using a sharp, slightly moistened knife.

Notes

  • For a crispier texture, lightly toast the Gim sheets over a low flame for a few seconds before using.
  • If you prefer a less sweet rice, reduce the sugar in the rice seasoning to 1/2 teaspoon.
  • You can substitute avocado slices for cucumber for added creaminess.

Nutrition

Find it online: https://tastytribune.com/tuna-kimbap-recipe-easy-creamy-1/