Need a quick, satisfying meal or snack? This easy spicy tuna kimbap recipe comes together in just 15 minutes with fluffy seasoned rice. Every bite is packed with fresh perilla leaves and a creamy, spicy tuna filling, all wrapped in savory seaweed.
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Spicy Tuna Kimbap, also known as Chamchi Kimbap, is a popular Korean convenience store staple traditionally enjoyed warm or at room temperature. It is my favorite quick meal because using pre-cooked canned fish eliminates heavy kitchen prep entirely.
After making countless kimbap rolls over the years, my key tip is shaping the spicy tuna into a thick log in the center of the perilla leaves while leaving a border around the edges. As you roll, the pressure naturally distributes the filling evenly, preventing it from squeezing out the sides and tearing the seaweed.
Why My Recipe Works
- Seasoning hot rice: Freshly cooked rice absorbs the salt and sesame oil more evenly, creating flavorful grains without a greasy texture.
- Using perilla leaves as a moisture barrier: The leaves protect the rice from the wet tuna filling, keeping the kimbap firm while adding fresh herbal flavor.
- Slicing with an oiled blade: A lightly oiled knife cuts cleanly through sticky rice and crisp seaweed without crushing or tearing the roll.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
Kimbap Base
- Gim (or Nori): Dry roasted seaweed sheets that hold the roll together. Choose resealable packages for easier storage.
- Perilla Leaves: Add a fresh, herbal fragrance that balances the rich filling. (Sub: Shiso leaves or green leaf lettuce)
- Sesame Oil: Toasted oil adds a deep, nutty aroma to the rice and wrapper.
- Sesame Seeds: Roasted seeds add nuttiness and a finishing touch. (Sub: Black sesame seeds)
Seasoned Rice
- Short-Grain White Rice: Starchy rice, such as sushi or Calrose rice, keeps the roll intact. Avoid glutinous or long-grain rice.
- Sesame Oil: Adds aroma and richness when mixed into warm rice.
- Sesame Seeds: Add nutty flavor throughout the rice. (Sub: Black sesame seeds or furikake seasoning)
- Salt: Fine salt evenly seasons the rice.
Spicy Tuna Mayo Filling
- Canned Tuna: Oil-packed tuna gives the best flavor and moisture. (Sub: Water-packed tuna with extra mayonnaise)
- Green Onion: Fresh, finely chopped onion balances the rich tuna.
- Kewpie Mayo: Creates a thicker, creamier filling than regular mayonnaise. (Sub: Regular mayonnaise)
- Sriracha Sauce: Adds signature heat to the tuna mixture. (Sub: Gochujang)
Note: These ingredients are typically available at most Asian grocery stores or you can check online.
Instructions
Below are step-by-step instructions on how to make spicy tuna kimbap:
- Mix the tuna: Strain the canned tuna through a fine sieve, pressing with a fork to remove excess liquid. Discard the liquid, then combine the strained tuna, green onions, Japanese mayo, and sriracha sauce in a medium bowl. Mix with a fork until well combined, then set aside.
- Season the rice: In a large bowl, season the hot cooked rice with sesame oil, sesame seeds, and salt. Mix well, then cover with a damp towel or lid to keep warm at room temperature.
- Spread the rice base: Place a sheet of gim or nori vertically on a cutting board or bamboo sushi mat, with the rough side facing up and the shiny side facing down. Place 1 cup (or half of the seasoned rice) in the center. Using clean hands or a rice paddle, spread the rice evenly, leaving a 1-inch border along the far edge.
- Layer the filling: Place two perilla leaves in the center of the rice, overlapping them so they fit within the seaweed sheet. Scoop half of the spicy tuna mixture on top and shape it into a thick log rather than spreading it thinly. Fold the perilla leaves over the tuna to help contain the filling.
- Roll tightly: Start rolling from the edge closest to you. Firmly roll and tuck the ingredients together without squeezing out the tuna filling. Finish the roll on the exposed 1-inch border, allowing the moisture from the rice to help seal the seam.
- Oil and slice: Drizzle ½ teaspoon sesame oil over the kimbap roll and spread it evenly over the seaweed with clean hands or a brush. Lightly coat the sides of a sharp knife with sesame oil. Hold the roll firmly with your dominant hand without pressing down, slice into 1-inch pieces, and garnish with sesame seeds.
Expert Tips
- Freeze leftover nori sheets in airtight bags to preserve their crisp texture and color.
- Work with steaming rice straight from the cooker for the best seasoning absorption and flavor.
- Cover warm rice with a damp towel to prevent it from drying out.
- Place the kimbap seam-side down on your cutting board to help secure the seal.
- Wipe the blade clean and re-oil it every few slices for neat, clean cuts.
Variations
- Mild Tuna Mayo: Omit the sriracha sauce and add extra Kewpie mayo for a creamy, kid-friendly tuna filling.
- Low-Carb Egg Kimbap: Replace the short-grain rice with scrambled eggs added directly into the roll for a keto-friendly alternative.
- Kimchi Spicy Tuna: Mix finely chopped, well-squeezed aged kimchi into the tuna filling for an extra layer of sour, fermented crunch.
Pairing Suggestions
Spicy tuna kimbap pairs well with:
- Tteokbokki: The spicy, sweet gochujang sauce from the rice cakes is perfect for dipping kimbap pieces.
- Danmuji (Korean Pickled Radish): The sweet yellow radish slices cleanse your palate between rich bites of tuna mayo.
- Eomuk Tang (Fish Cake Soup): A warm, savory fish cake broth balances the dry seaweed roll and cuts through the spicy filling.
Storage & Reheating
- Refrigerator: Wrap leftover kimbap tightly in plastic wrap, then store the rolls in an airtight container for up to 2 days. Keep in mind that cold air will naturally firm up the rice.
- Freezer Warning: Avoid freezing this kimbap, as the rice texture becomes dry and firm after thawing, even when refrigerated overnight.
- Reheating Method: Dip cold slices in a beaten egg wash and pan-fry over medium heat for about 2 minutes per side, until warmed through.
FAQ
The wet tuna mayo filling may have been placed too close to the edges. Shape the tuna into a tight log in the center of the perilla leaves so the rolling pressure distributes it evenly without leaking onto the bare seaweed edge. I don't recommend assembling and storing the rolls in advance in the fridge to reheat later because this can change the taste and texture of the rolls.
Yes, but store the seasoned rice and tuna mixture separately in airtight containers in the fridge for up to 2 days. Reheat the rice until warm and pliable before assembling. Avoid rolling the kimbap ahead of time, as the seaweed will become soggy and the rice will firm up.
Yes, as long as it is only 1-2 days old. Microwave the rice covered with a damp paper towel for about 2 minutes, until hot and soft enough to shape. Older rice tends to dry out and may not hold together as well.
📖 Recipe
15-min. Spicy Tuna Kimbap (Chamchi Kimbap)
Ingredients
- 2 sheets nori or gim
- 4 perilla leaves rinsed, dried, stems trimmed
- ½ teaspoon sesame oil to season the kimbap roll
- ½ teaspoon sesame seeds toasted kind
Seasoned Rice:
- 2 cups cooked short grain rice
- 1 teaspoon sesame oil toasted kind
- 1 teaspoon sesame seeds toasted kind
- 1 teaspoon salt
Spicy Tuna Filling:
- 5.3 oz canned tuna in oil or canned tuna in water
- 2 tablespoon green onion finely minced
- 2 tablespoon Japanese mayo
- 1-2 tablespoon sriracha
Instructions
- Strain the canned tuna through a fine sieve, pressing with a fork to remove excess liquid. Discard the liquid, then combine the strained tuna, green onions, Japanese mayo, and sriracha sauce in a medium bowl. Mix with a fork until well combined, then set aside.
- In a large bowl, season the hot cooked rice with sesame oil, sesame seeds, and salt. Mix well, then cover with a damp towel or lid to keep warm at room temperature.
- Place a sheet of gim or nori vertically on a cutting board or bamboo sushi mat, with the rough side facing up and the shiny side facing down. Place 1 cup (or half of the seasoned rice) in the center. Using clean hands or a rice paddle, spread the rice evenly, leaving a 1-inch border along the far edge.
- Place two perilla leaves in the center of the rice, overlapping them so they fit within the seaweed sheet. Scoop half of the spicy tuna mixture on top and shape it into a thick log rather than spreading it thinly. Fold the perilla leaves over the tuna to help contain the filling.
- Start rolling from the edge closest to you. Firmly roll and tuck the ingredients together without squeezing out the tuna filling. Finish the roll on the exposed 1-inch border, allowing the moisture from the rice to help seal the seam.
- Drizzle ½ teaspoon sesame oil over the kimbap roll and spread it evenly over the seaweed with clean hands or a brush. Lightly coat the sides of a sharp knife with sesame oil. Hold the roll firmly with your dominant hand without pressing down, slice into 1-inch pieces, and garnish with sesame seeds.
claire
soooo good just inhaled the one i made
Christie Lai
Ahahaha! I loved reading this, Claire! Happy to hear this and thanks for making my recipe.
Nat V C
This was so flavorful, delicious,
and so much fun to make!
I am very new to Korean cooking, and this was nice and simple! Thanks so much! I will definitely be making this again!
christieathome
Thanks so much for making my recipe and for leaving a kind review, Nat! So glad you liked it and welcome to Korean cooking! I hope you continue to enjoy this wonderful and flavourful cuisine 🙂
Stephanie
Wow!!! This recipe is soooooo delicious and super easy to whip up! Definitely going to be a regular snack in our house. Thank you for sharing. 🙂
Mary SM
This looks sooooo good!
I’m going to fix it tomorrow.
christieathome
Thanks so much! I hope you enjoy it!
Heidi | The Frugal Girls
I know I need to try this recipe! Your totally tasty looking Tuna Kimbap look absolutely fabulous, and I bet the sriracha gives it such a fun boost of flavor!
Michelle | Sift & Simmer
I love kimbap but don't have it as nearly as much as I should! This tuna kimbap looks delicious and healthy. It would be a good way to get my kids to eat more veggies since they already love sushi-style food!