Tuna Cucumber Kimbap (Chamchi Kimbap)

Tuna kimbap slices on a serving platter.

Tuna Cucumber Kimbap (Chamchi Kimbap)

Simple tuna kimbap made with seasoned rice, crunchy cucumber, and a creamy tuna filling. This no-cook roll comes together fast and is perfect for lunch, picnics, or a light Korean meal.

Course Appetizer, Lunch, Main Course, Snack

Cuisine Korean

Diet Gluten Free, Low Fat, Low Lactose

Keyword chamchi kimbap, cucumber kimbap, easy kimbap, Korean kimbap, korean tuna roll, no-cook kimbap, tuna cucumber kimbap, tuna kimbap, tuna rice rolls, tuna rolls

Prep Time 20

Servings people

Calories 305

Author Hyegyoung K. Ford

Ingredients

For rice

4 cups (640 g) cooked white rice short grain rice
1/4 tsp (1.5 g) kosher salt
2 tsp (10 ml) sesame oil
1 tbsp (9 g) toasted sesame seeds

For tuna

2 cans 5-oz (142 g) each canned tuna
2 tbsp (20 g) minced onion
2 tbsp (30 g) mayonnaise

For other ingredients

1 about 300 g English cucumber or 2 Kirby cucumber
1 tsp (6 g) kosher salt
8 romain lettuce leaves Use only green part
4 strips (40 g) radish pickle
extra sesame oil and sesame seeds for ganish

Instructions

Slice the cucumber into thin strips, sprinkle with salt, and let sit for 5 minutes. Gently squeeze to remove excess moisture.
Mix the drained tuna with minced onion and mayonnaise. Set aside.
Season the warm rice with kosher salt, sesame oil, and sesame seeds. Let it cool slightly.

Assembling kimbap

Place a sheet of seaweed shiny side down on a bamboo mat. Spread a thin, even layer of rice over the sheet, leaving a small space at the top edge. Add the lettuce on the lower third.
Arrange the tuna mixture, cucumber strips, and pickled radish on top of the lettuce.
Roll the kimbap tightly by lifting the mat and tucking the fillings as you roll. Shape it into a firm, even roll. If you're not comfortable rolling with your hands, use a bamboo sushi mat to firm up the roll.
Brush the outside lightly with sesame oil if desired. Use a sharp knife to slice, wiping the blade between cuts for clean pieces.

Video

Notes

For optimal 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 shrink and soggy.
For Storage: For best flavor and texture, enjoy the kimbap the day it’s made or by the next day. Store in an airtight container in the fridge, and slice just before serving to prevent the rice from drying out.

Nutrition