Seaweed rice rolls with tuna

Chamchi-gimbap 참치김밥

It’s a delicious korean food that I know you will love.

When I was in America 10 years ago, I made gimbap for a potluck party. One Ukrainian lady was eating my gimbap, but peeling off the “black paper.” She thought that it was real paper, and she only wanted to eat the delicious stuff inside!

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I make 2 kinds of gimbap in this video, so be sure to watch until the end for special bonus footage.

Ingredients

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Directions (2-3 servings)

Make mixing sauce

  1. Mix ½ tbs of sugar, the kosher salt, and the vinegar until everything is dissolved.
  2. Mix rice with the mixing sauce and stir it evenly. Set it aside for now.

Make seasoned tuna flakes

  1. Open a can of tuna and remove the oil or water. Put it on a heated pan and drizzle some toasted sesame oil over it. Toss it and cook it for 2 minutes
  2. Add soy sauce, ½ tbs of sugar, garlic, and ground black pepper.
  3. Keep stirring for another 3 minutes.
  4. Turn off the heat and add 1 chopped green onion, 2 ts of toasted sesame oil and 1 tbs of toasted sesame seeds. Set aside

Arrange the other ingredients

  1. Place 3 yellow radish pickle strips on a large plate.
  2. Place 3 pieces of crab meat on the plate.
  3. Slice an avocado and place it on the plate.

Let’s roll gimbap!

  1. Place a sheet of gim on the bamboo mat and evenly spread a layer of rice in the center of it.
  2. Place 2-3 spoons of seasoned tuna flakes on top of the layer of rice. Add a danmuji strip, some avocado, and a red crab meat strip.
  3. Roll it up gently using the bamboo mat.
  4. Remove the bamboo mat and cut the roll into pieces about 2 cm thick and place it on a plate.

*tip: prepare a wet cloth or paper towel to wipe the knife while cutting, it will make it slice easier.

Fillings for Kimchi gimbap

If you want to make kimchi gimbap, instead of tuna gimbap, mix the following ingredients and use them instead of tuna:

½ cup of chopped Kimchi, ½ tbs of hot pepper paste, 1 ts sugar, ½ tbs of toasted sesame oil, ½ tbs of sesame seeds, and 1 chopped green onion.

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200 Comments:

  1. ilovepastry Toronto, Canada joined 5/20 & has 16 comments

    Thanks Maangchi. The sauce for the seasoned tuna flakes had quite a peppery kick to it. ;)


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    • Maangchi New York City joined 8/08 & has 12,049 comments

      Wow, you made this with my old old recipe! I used to make this all the time. Congratulations! I’ll make tuna gimbap soon because I’m inspired by you! : )

      • ilovepastry Toronto, Canada joined 5/20 & has 16 comments

        Haha! Yes, I’ve been a longtime fan of yours, but didn’t have much time to try out all your wonderful recipes. With the pandemic, I’ve had more free time to cook and bake. :)
        Thank you so much for sharing your vast knowledge of Korean cuisine with us all!

  2. marissaplichauco Mariveles Bataan Philippines joined 10/18 & has 3 comments

    Hi Maangchi,
    Thank you, I loved your nutritious gimbap.

  3. twolonew USA joined 2/12 & has 2 comments

    Hi Maangchi,
    I know will be making some gimbaps for a party next weekend. I have a few questions; What size of canned tuna is used in this recipe? Should I get the Korean canned tuna instead of American ones? How do I keep gimbaps fresh in a cooler? Thank you for taking your time to share your awesome recipes with us! -KT

    • Maangchi New York City joined 8/08 & has 12,049 comments

      You can use any canned tuna for this recipe. “I will be making some gimbaps for a party next weekend.” You will have to wake up early in the morning to make gimbap on the party day and don’t keep it in a cooler. That’s what I’m doing. Rice will go hard at cool temperature.

  4. Jhoy_melendrez14 philippines joined 10/17 & has 10 comments

    hi maangchi is there any alternative for avocado?

  5. bbbtae Middle east joined 12/16 & has 4 comments

    Hi Maangchi!! I wonder if it is possible to replace pickled radish with anything else since I can’t find it where I live. Have a nice day

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