Easy Cucumber Tuna Kimbap (Oi Chamchi Gimbap)

Korea’s popular tuna kimbap with crunchy cucumber! These yummy rice rolls are made with canned tuna and don’t require any cooking (except for the rice). Super easy to make with just a few ingredients. Perfect for picnics, road trips, or lunchboxes – a light meal or snack on the go!

Just like sandwiches are the perfect snack to grab and go, kimbap is Korea’s version of that. With so many kinds to try, tuna kimbap, known as chamchi gimbap (참치김밥) in Korean, is one of the favorites you’ll find everywhere in Korea.

These tuna rice rolls are super easy to make with just a few ingredients, probably ones you already have, such as lettuce, cucumber, and canned tuna. It’s also a clever way to use up leftover white rice. And with the crunchy tangy bite of radish pickle, you’ll never get bored of eating it.

I’ve shared a classic kimbap recipe before, with full of bright veggies. This tuna version is another great one to add to your list of Korean dishes to try.

No wonder why Trader Joe’s kimbap is so popular – it’s all about keeping things easy, tasty and affordable.

Why Making Tuna Kimbap with Cucumber?

Kimbap is a popular Korean rice roll similar to sushi, but flavored uniquely with its own set of ingredients. It usually has seasoned rice, a range of vegetables, and proteins, all snugly wrapped in seaweed sheets.

Tuna Kimbap (참치 김밥) distinguishes itself by incorporating canned tuna as the main protein, alongside other fillings, all rolled together in a seaweed sheet.

Making tuna kimbap should be as easy as you want it to be, keeping it simple yet flavorful. Think of it like making a tuna sandwich: straightforward, focusing on the tuna without overloading on extras. That’s the essence of a great recipe – simplicity and taste above all.

Cucumber (Oi, 오이) is a great match for the tuna, offering freshness and crunch. The addition of Korean radish pickle adds tang, nicely offsetting the gentle flavors of tuna and cucumber.

This recipe is all about delicious tastes and easy steps, making it perfect for anyone to try — no need to cooking required (except for the rice)!

Recipe Ingredients and Preparation Tips

• Dried Roasted Seaweed Sheets: Search for packages labeled as Gim (김) or sushi nori.
• Canned Tuna: Choose chunk tuna. Make sure it’s thoroughly drained, so it’s not too oily or watery for the rice.
• Chopped Onion and Mayonnaise: These are used to add flavor to the tuna.
• Cooked Rice (sushi rice): For better results, use white short-grain or medium-grain rice.
  • Make sure your rice is cooled down to the room temperature if using freshly cooked rice. Too-hot rice can make the seaweed shrivelled and soggy.
• Salt, Sesame Oil, Toasted Sesame Seeds: These ingredients season the rice.
  • Pre-toasted sesame seeds are available at Asian, Korean, or major local grocery stores.
• Cucumber: Julienne or slice into matchsticks for texture.
• Radish Pickle (Danmuji): Available in Korean markets or Asian markets’ refrigerated sections.
  • If unavailable, you can substitute with any rinsed pickled vegetable. The flavor profile will be slightly different.
• Lettuce: Choose green leaf or romaine lettuce for freshness. It acts as a barrier between the rice and filling, keeping the tuna seasoning from soaking into the rice.

How to make Cucumber Tuna Kimbap

1. Salt the cucumber: Thinly slice the cucumber (I used mandolin slicer) and place in a bowl. Sprinkle with salt, toss, and let sit for 5 minutes to draw out moisture. Gently squeeze out excess water to keep the cucumbers crisp and seasoned.

2. Season canned tuna and rice: For the tuna mix, combine drained tuna, chopped onion, and mayo. Season the rice with salt, sesame oil, and toasted sesame seeds.

3. Spread rice on seaweed sheet: Place a sheet of seaweed (shiny side down) on a surface with the longer edge facing you. Spread 1 cup of rice evenly, wetting fingers if needed. Top the rice with two lettuce leaves at the bottom center.

4. Assemble tuna kimbap: Spread the tuna mixture and cucumber on the lettuce, then add a radish pickle for crunch. Carefully roll the seaweed over the fillings, tucking in the ingredients and applying gentle pressure to make a tight roll. Watch the tutorial for guidance.

5. Slice and serve: Before slicing, coat a sharp knife with sesame oil to prevent sticking, wiping it clean between cuts. Slice the roll into 1/2-inch pieces. For a glossy finish, brush with sesame oil and sprinkle with toasted sesame seeds.

Helpful Tips for rolling Kimbap

1. Be careful not to overfill the ends with tuna to prevent spillage during rolling.
2. Refrain from filling the kimbap too much, as it could cause the roll to burst open when you cut it.
3. The initial roll is crucial; hold the fillings securely to keep them in place. Once you’ve made the first wrap, gently press to shape the roll, then finish rolling. A firm final squeeze ensures the roll maintains its shape.
4. If you’re not comfortable rolling with your hands, use a bamboo sushi mat to firm up the roll.

Storage Suggestion

For the best taste, enjoy kimbap on the day it’s made or the following day. Store it in the fridge in an airtight container, and slice it into bite-sized pieces right before serving to prevent the rice from drying out.

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