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Tuna Cucumber Kimbap (Chamchi Kimbap)

🇰🇷 South Korea

Servings: 4 Prep: 20 minutes

Ingredients

  • 4 cups cooked short grain white rice
  • 1/4 tsp kosher salt (for rice)
  • 2 tsp sesame oil
  • 1 tbsp toasted sesame seeds
  • 2 cans (5 oz each) tuna, drained
  • 2 tbsp minced onion
  • 2 tbsp mayonnaise
  • 1 English cucumber (or 2 Kirby cucumbers), sliced into thin strips
  • 1 tsp kosher salt (for cucumber)
  • 8 romaine lettuce leaves, green part only
  • 4 strips radish pickle (danmuji)
  • extra sesame oil and sesame seeds, for garnish

Steps

  1. Slice the cucumber into thin strips, sprinkle with salt, and let sit for 5 minutes.
  2. Gently squeeze the cucumber strips to remove excess moisture.
  3. Mix the drained tuna with minced onion and mayonnaise; set aside.
  4. Season the warm rice with kosher salt, sesame oil, and sesame seeds; let it cool slightly.
  5. Lay a sheet of seaweed on a bamboo mat, spread an even layer of seasoned rice over it, leaving a small border at the top edge.
  6. Arrange lettuce, tuna mixture, cucumber strips, and radish pickle in a line across the center of the rice.
  7. Roll the kimbap tightly using the bamboo mat, pressing firmly to seal.
  8. Brush the outside of the roll with a little sesame oil and sprinkle with sesame seeds.
  9. Slice the roll into bite-sized pieces and serve.

Notes

Original recipe data did not explicitly list seaweed (gim) sheets, though they are a standard component of kimbap and required for rolling.

Source: www.beyondkimchee.com