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. I’m allergic to avocado, what’ll be good substitute?

  2. KaeTee Boston joined 3/14 & has 3 comments

    The first time I made kimbap, I discovered that a REALLY SHARP knife is critical. I love it and oddly enough, my 12 year old son loves it too. I’ve made it with canned tuna and avocado and also with imitation crab/fried egg/cucumber/carrot.

  3. answjd26 Powder Springs, GA joined 2/14 & has 1 comment

    Maangchi!! I have a question about the seaweeds. When I purchased seaweeds only for making korean sushis, they were bit dry. I decided to make it then seaweeds turned out to be not to soft to chew. Do I have to roast them first in order to make it?

  4. NatSuarez USA joined 10/13 & has 8 comments

    Dear Maangchi,
    Thanks to you I learned how to make and roll kimbap! I love kimbap it’s sooo delicious!
    Yesterday I made this kimchi kimbap using your recipe. It was awesome awesome! Love the spicy and sweet combination :) I also made japchae to eat it with this. Is it strange combination? :) lol
    Thank you for the recipes! delicious!

  5. maira Karachi,Pakistan joined 11/13 & has 3 comments

    Dear maangchi its my first time using any WordPress I have a question I am from country Pakistan near India unfortunately in my country I cant find seaweed sheets so what else I can use please reply its my first time

  6. MikaG United States joined 6/13 & has 1 comment

    I love the korean tuna in the kimchi sauce that my local Korean market used to sell. They said that the FDA no longer allows it to be sold in the U.S. I’m not sure about any of that except that I can’t find it anywhere any longer. Do you have a recipe on how to make your tuna spicy and yummy like the canned version? Thanks! Mika

  7. avriee Singapore joined 6/13 & has 1 comment

    Hi Maangchi, just wondering for the quantity of 3 cups of cooked rice, how many grams are they? Thank you so much for the confirmation :)

  8. hamtaz North Carolina joined 2/13 & has 1 comment

    Hi Maangchi…
    Thanks to you I now make great kimchi! I love Korean food and have found your website recipes and YouTube videos a tremendous resource. THANK YOU!!! for taking the time to share your great knowledge!
    If you ever plan a trip to North Carolina it would be a great pleasure to meet you.
    Again, thank you,

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

      Hi John,
      Thanks a lot for your nice message! Yes I always want to meet my readers no matter where they live. I’d like to see what they look like and I’d like to hear their funny stories about their cooking. See you someday! : )

  9. inspirational food porterville joined 4/13 & has 2 comments

    Hi maangchi!

    I wanted to know if you wet the seaweed plant first before adding all the ingredients??
    Thank you

  10. Neza2214 United States joined 11/12 & has 2 comments

    I live for kimchi fried rice, so when I make the kimchi kimbap can I use bacon or cooked pork belly? Or is it best to eat with just the kimchi?

  11. Angel78Green Chicago joined 9/12 & has 1 comment

    You have the best recipes. Ever since my father passed away. A few years back. It’s been really hard finding places that make korean foods like my dad did. My mother’s not korean so she rarely makes korean food anymore. Thank god I found your site, now I eat Korean food everyday and its just like my dad used to make and more. Thanks sooooo much for these recipes.

  12. daphneseraph Ireland joined 9/12 & has 1 comment

    Hi Maangchi.

    Can I mix sushi rice with the normal long grain rice to get them sticky? I have a lot of long grain rice left and don’t wanna waste it.

    Hope to hear from you soon!

  13. DancesInGarden Canada joined 8/12 & has 2 comments

    I have made this twice now. The first time, I used japanese nori and I did not have the pickled radish (I used home made mild kimchi instead). It was good, but the nori was too chewy. I found korean roasted seasoned laver sheets and used those today. What a difference! The texture is altogether different – much more delicate. I also found pickled radish but it was sweeter than I expected so I used kimchi again. AWESOME. Thank you for the inspiration to try something different! I don’t like sushi, but I LOVE kim bap!

  14. makemequiche DC joined 5/12 & has 12 comments

    This is excellent! The tuna flakes really made it!

  15. raeganlady NJ joined 11/11 & has 3 comments

    I like to mix the tuna with a bit of sirachi and, nice and spicy for me!!

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