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.

Posted on Sunday, August 26th, 2007 at 8:43 pm. Last updated on August 7, 2021.
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200 Comments:

  1. Niemamiejsca Poznań, Poland joined 2/12 & has 6 comments
    Posted June 30th, 2012 at 7:33 am | or create a profile.

    I just made a two bars of this Kimbap. It’s SO delicious! I can’t cut it well, so i ate this like a bar.

  2. She-Ryn Malaysia joined 12/11 & has 10 comments
    Posted December 11th, 2011 at 4:58 am | or create a profile.

    Hi!
    May I know what can make the rice didn’t stick together?cos when i tried to slice it,all the rice seems to fall apart :(

  3. ZatyAziz Malaysia joined 10/11 & has 2 comments
    Posted October 6th, 2011 at 12:14 am | or create a profile.

    Can I use other than “kim”??
    it’s hard to find here…
    what can i use to wrape it???

  4. mrigell N/a joined 9/11 & has 1 comment
    Posted September 10th, 2011 at 11:09 pm | or create a profile.

    Just made kimbap for the first time! My non-Korean roommate and boyfriend were really impressed. Thanks for the recipe!

  5. baldwian Tacoma, WA joined 5/11 & has 1 comment
    Posted August 16th, 2011 at 1:45 am | or create a profile.

    Oh my goodness Maangchi! These totally remind me of the Onigiri that I ate as a child in Japan except my mom never tried tuna. YUM! I could not believe how spectacular these were.

  6. kitty-kat United States joined 8/11 & has 1 comment
    Posted August 9th, 2011 at 4:20 pm | or create a profile.

    Living in Hawaii I would eat whole sheets of “Kim”! Now I know there’s a greater purpose to them than snacking! Can’t wait to make this, kimchi version style :)

  7. ceegee012 none joined 7/11 & has 1 comment
    Posted July 29th, 2011 at 4:16 am | or create a profile.

    @Jane–I don’t think there is any difference, but you can prepare the rice different. If Japanese sushi takes sugar and vingar in their rice, ususally Korean gimpa doesn’t have to have sugar or needs for vingar. This version is different from how my mom makes it. I would advise anyone to stay away from Korean market sushi. The market over here puts fish cake in their gimpa and it’s gross. I had to pluck them out, and will never buy gimpa from them. I only bought it because I didn’t feel like making gimpa because it can be a long procees the way I make it lol. Whoever taught these auhjumas how to cook needs to give them better guidences. They need to improve their Kimchi and Kkak Do Gi (Radish Kimchi) better too.

    You can add raw fish. Some gimpa are made with bulgogi, galbi without the bones lol, hot dogs, spam. You can add spinach (misspelled), carrots, eggs with green onions, dashi (little bit mix with the eggs), little bit of japanese vingar, black pepper etc.) and make it like a egg pancake and cut it to make strips. You can make thin carrot sticks and fry it with black pepper and salt (I omit salt out of my food because salt not good for you).

    Roll the way you want Korean or Japanese style. If you want the gim (seaweed)showing out or inside, it doesn’t matter the taste will still remain the same. =]

  8. lingpanda01 Fairfax, VA joined 5/11 & has 1 comment
    Posted May 23rd, 2011 at 10:03 pm | or create a profile.

    Just to double-check – all the ingredients should be cold, right? You have to wait for both the rice and the tuna to cool down before putting the kimbap together and rolling it?

  9. chai Philippines joined 2/11 & has 3 comments
    Posted May 10th, 2011 at 9:52 am | or create a profile.

    Hi Maangchi,

    This was another recipe of yours that I made. It was really great! Loved it. I am looking forward to checking out the other fillings to make the kimbap but so far this tuna one is a winner with my family.

    I also featured this in my blog at:

    http://www.bisayainmanila.com/2011/05/my-foodie-experiments-tuna-kimbap.html

    Cheers,

    Chai

  10. Neny Lily Lao Philippines joined 5/11 & has 12 comments
    Posted May 5th, 2011 at 1:45 am | or create a profile.

    Kimbap is the best preparation I used to make especially when we have picnics. Since avocado is a seasonal fruit, I use ripe mangoes as they are always available whole year round. My recipe only include crabs. So, for next time I would like to try with tuna as well. How about that? I got another recipe from you. Thanks a lot. Really you are a great help Maangchi. Your column is something that I have been spending the whole day, making notes and copying your recipes for my file.

  11. yangyura joined 3/11 & has 1 comment
    Posted March 22nd, 2011 at 12:10 pm | or create a profile.

    I absolutely love this recipe! My friends birthday is coming up, and I was thinking about making this for her! Thanks Maangchi! :D
    <3

  12. oksipak California joined 1/11 & has 72 comments
    Posted February 1st, 2011 at 10:45 pm | or create a profile.

    2/1/11 Tuesday: Made Kimchi Kimbap (because I have plenty of Kimchi left)today. It sure is delicious Maangchi, thanks to your recipes.

  13. iLovePochi joined 2/11 & has 2 comments
    Posted February 1st, 2011 at 9:26 pm | or create a profile.

    will this recipe still taste good without the crab meat?

  14. ravi Queens, NY joined 9/10 & has 10 comments
    Posted January 25th, 2011 at 10:56 am | or create a profile.

    The tip about wiping the knife with a wet paper towel really works. I was a little worried when I started cutting it and it fell apart. Then I checked your blog and saw the tip, and it worked well. I use a sharp knife and I cut very slowly in a saw-like fashion. Cleanly-cut kimbap awaits… Thanks again for the recipe, Maangchi!

  15. hanul Germany joined 1/11 & has 1 comment
    Posted January 16th, 2011 at 12:59 pm | or create a profile.

    Hi Maangchi, what kind of vinegar are you using?
    I really love your recipes!!!! I am sooooooo glad I found your website!!! You’re so sweet! :)

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