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!


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



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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  1. Hello! I really love your videos and I was hoping you’ll make some dolsot bibimbap and make videos on how to make side dishes (my favorite is the small potatoes with sweet sauce)


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

    I use apple vinegar to make sauce for kimbab.

  3. Maangchi,

    Thank you so much for the video.

    I made the tuna kimbap for supper tonight.
    It is very tasty.
    May I suggest that an extra lamp/ light to be place at front during the making of your videos so that the objects will be clearer to the audiance?
    The cooked tuna reminds me of the chinese ‘pork sung’ which usually serve with rice porridge. I think the tuna will be great as a side dish alone if the amount of soy sauce to be reduced to 1 tbs. I use the rice vinegar which you mentioned. I am not brave enough to use the Korean apple vinegar yet. of pork Sung)

  4. I’m in the US. I had a shopping spree at the international market last weekend. The squid is the packaged dry variety but sauteed in soy sauce, sesame oil, sugar and pepper flakes. It’s chewy, sweet and spicy. So good! Thanks for dropping by.

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


    I checked out your blog and saw your pictures displaying making kimbab. Wonderful!
    You must be getting korean ingredients easily. Where are you living now?

  6. hi maangchi, it’s me james(himasf).
    I made 김밥 today. I couldn’t decide so I made 1 kimchee, 1 tuna, and 1 spicy cuttlefish. They’re all delicious! Thanks!

    p.s. I posted a picture of me making them.

  7. Hello Maangchi, I bought a bottle of Sa Gwa Cho/ Korean Apple Vinegr yesterday.

    Can I use it for the kimbap sauce?
    What can I do with it other than making salad?

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

    My next one will be Ddeukbokkie(hot and spicy rice cake).
    I learned the recipe from an old lady selling her ddeukbokkie in a big market in Seoul. She was using very simple method.
    Traditional way of making ddeubokki was made without using hot pepper paste. But I prefer hot and spicy ddeuk bok kie. : )

  9. Thank you for the recipes. Can you do Tteokbokki sometime? -patricia

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

    hehe, yeah,kimchi kimbab will be tasty as long as you like kimchi. : )

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

    Thank you paul.
    You must love sesame leaves(Kkaen nip) dish!
    ok, sure I will put your request in my cooking video list.
    Where do you live in France? I went to Paris February this year.

  12. Hi, your videos are GREAT and very useful. I’m a korean born in France and i love korean food. Do you know how to prepare Kean-Nip (a sort of kimchi with Sesame leaves) ? Can you show it by video ?
    Thank you for all these cooking videos !

  13. Hi Maangchi.Great recipe, thanks alot. Gotta try the Kimchi Kimbap. Looks so yummy..

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

    Healthful and tasty food is the best. : )

  15. Heee you made sushi!! That was awesome! I bet all kinds of stuffing would work in there. I have bamboo placemant, I don’t think those would work wuite as well. ;)

    Wonderfull as always. The best part is always the tasting!


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