Creamy, spicy tuna and fresh perilla leaves are rolled with seasoned rice and savory seaweed. This easy spicy tuna kimbap recipe comes together in just 15 minutes with cooked rice. It's great as a light meal or snack.
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Spicy tuna kimbap, aka chamchi kimbap, is a popular Korean seaweed rice roll filled with creamy, spicy tuna, fresh perilla leaves, and sometimes other fillings like egg or imitation crab meat. It's typically enjoyed warm or at room temperature and sold at Korean restaurants, convenience stores, or even at H Mart.
My version of this Korean dish is simpler with fewer ingredients because I find less is more when it comes to this recipe. It's one of my favorite quick meals because canned tuna is already cooked and easy to prepare. Sometimes, I like adding a strip of pickled daikon or sliced avocado to the filling if I'm feeling fancy.
After making countless kimbap rolls over the years, I found that shaping the spicy tuna into a thick log in the center of the perilla leaves helps prevent the filling from squeezing out the sides. As you roll, the pressure naturally spreads the filling evenly while the perilla leaves help contain it.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Gim (or Nori): These are dry-roasted seaweed sheets made for kimbap or sushi.
- Perilla Leaves: Shiso leaves or soft green leaf lettuce also work.
- Toasted Sesame Oil: This is more flavorful than untoasted sesame oil.
- Toasted Sesame Seeds: Black sesame seeds also work.
Seasoned Rice
- Cooked Short-Grain White Rice: Use sushi rice or Calrose rice so the grains stick together when rolled. Avoid using long-grain rice, as it's not sticky enough. If preparing fresh rice for this recipe, rinse the grains with cold water until the water runs clear before cooking.
- Toasted Sesame Oil
- Toasted Sesame Seeds
- Salt
Spicy Tuna Mayo Filling
- Canned Tuna in Oil: I prefer Dongwon light oil-packed tuna for better flavor and moisture, but use any brand you enjoy. Water-packed tuna also works; add a little extra mayonnaise if needed.
- Green Onion: Finely chop it so it distributes evenly throughout the filling.
- Japanese Mayo: I prefer Kewpie for a richer, creamier filling, but regular mayonnaise works too.
- Sriracha Sauce: Adjust to taste depending on your preferred spice level. I prefer Huy Fong Sriracha for its balanced heat and slightly sweet, garlicky flavor.
Expert Tips
- Use warm, soft rice for easy spreading and rolling.
- Spread the rice gently without mashing the grains, which can make the kimbap dense.
- Don't overfill the rolls or the filling can squeeze out while rolling.
- Wipe and re-oil the knife every few slices for clean cuts.
- Freeze leftover seaweed sheets in an airtight bag to keep them crisp.
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 tuna, green onion, Kewpie mayo, and sriracha sauce in a medium bowl. Mix well and 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 the rice warm and prevent it from drying out.
- Spread the rice: Place a sheet of gim or nori vertically on a cutting board or bamboo sushi mat, rough side facing up. Place half of the seasoned rice in the center and spread it evenly with clean, wet hands or a rice paddle, leaving a 1-inch border along the far edge.
- Add the filling: Place two perilla leaves in the center of the rice, overlapping them so they fit within the seaweed sheet. Add half of the spicy tuna mixture 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 the kimbap: Starting from the edge closest to you, firmly roll and tuck the ingredients together without squeezing out the tuna filling. Finish rolling toward the exposed 1-inch border, then place the kimbap seam-side down.
- Oil and slice: Drizzle ½ teaspoon sesame oil over the kimbap and spread it evenly over the seaweed with clean hands or a brush. Lightly coat a sharp knife with sesame oil. Gently hold the roll in place and slice it into 1-inch pieces. Garnish with sesame seeds. Repeat with the remaining ingredients to make the second roll. Serve immediately.
Storage & Reheating
- Refrigerator: Store leftover kimbap in an airtight container in the refrigerator for up to 2 days. The rice will firm up when chilled, so this kimbap is best enjoyed fresh.
- Freezer: I don't recommend freezing kimbap because the rice becomes dry and firm after thawing.
- Reheating: Dip cold kimbap slices in beaten egg, then pan-fry in a lightly oiled pan over medium heat for about 2 minutes per side, until the egg is golden and cooked through and the kimbap is warmed through.
Variations
- Mild Tuna Mayo: Omit the sriracha and add a little extra Kewpie mayo for a creamy tuna filling without the heat.
- Pickled Daikon: Add a strip of Korean pickled daikon for a sweet, tangy crunch.
- Avocado: Add sliced avocado for a creamy texture that complements the spicy tuna.
Pairing Suggestions
Serve this simple spicy tuna kimbap with:
- Tteokbokki: The chewy rice cakes and sweet, spicy sauce complement the creamy tuna filling.
- Danmuji (Korean Pickled Radish): The sweet, tangy crunch cuts through the rich tuna mayo.
- Eomuk Tang (Fish Cake Soup): The warm, savory broth balances the spicy, creamy kimbap.
FAQ
The roll may be overfilled, or the wet tuna filling may be too close to the edges. Shape the tuna into a thick log in the center of the perilla leaves and roll firmly without squeezing the filling out the sides.
For the best texture, assemble the kimbap shortly before serving. You can prepare the tuna filling and seasoned rice up to 2 days ahead, storing them separately in airtight containers. Reheat the rice until hot and soft before assembling.
Yes, as long as it is only 1-2 days old. Cover the rice with a damp paper towel and microwave for about 2 minutes, until hot and soft enough to shape. Older rice tends to dry out and may not hold together as well.
More Like This
Check out my other kimbap recipes:
📖 Recipe
15-min. Easy Spicy Tuna Kimbap
Ingredients
- 2 sheets nori or gim
- 4 perilla leaves rinsed, dried, stems trimmed
- 1 teaspoon sesame oil
- ½ teaspoon sesame seeds toasted kind
Seasoned Rice
- 2 cups cooked short grain rice hot
- 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
- 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 tuna, green onion, Kewpie mayo, and sriracha sauce in a medium bowl. Mix well and 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 the rice warm and prevent it from drying out.
- Place a sheet of gim or nori vertically on a cutting board or bamboo sushi mat, rough side facing up. Place half of the seasoned rice in the center and spread it evenly with clean, wet hands or a rice paddle, 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. Add half of the spicy tuna mixture and shape it into a thick log rather than spreading it thinly. Fold the perilla leaves over the tuna to help contain the filling.
- Starting from the edge closest to you, firmly roll and tuck the ingredients together without squeezing out the tuna filling. Finish rolling toward the exposed 1-inch border, then place the kimbap seam-side down.
- Drizzle ½ teaspoon sesame oil over the kimbap and spread it evenly over the seaweed with clean hands or a brush. Lightly coat a sharp knife with sesame oil. Gently hold the roll in place and slice it into 1-inch pieces. Garnish with sesame seeds. Repeat with the remaining ingredients to make the second roll. Serve immediately.
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!