Easy Cucumber Tuna Kimbap (Oi Chamchi Gimbap)

Korea is popular Tuna kimbap with crunchy cucumber! These delicious rice rolls are made with canned tuna and require no cooking (except for the rice). Very easy to prepare with just a few ingredients. Perfect for picnics, road trips or picnic lunches – a light meal or snack on the go!

Just like sandwiches are the perfect on-the-go snack, kimbap is the Korean version of it. These rice rolls are filled with all sorts of delicious things.

With so many types to try, you’ll never get bored. Tuna kimbap, known as chamchi gimbap (참치김밥) in Korean, is a favorite you’ll find anywhere in Korea.

I’ve already shared a classic kimbap recipe, full of bright vegetables. This tuna version is another great one to add to your list of must-try Korean dishes.

It’s super simple to make with just a few ingredients, probably ones you already have. It’s also a smart way to use up leftover white rice.

It’s no wonder why Trader Joe’s kimbap is so popular: It’s all about keeping things easy, tasty, and affordable.

Why make tuna kimbap with cucumber?

Kimbap is a popular Korean rice roll similar to sushi, but uniquely flavored with its own set of ingredients. It usually contains seasoned rice, a range of vegetables and proteins, all conveniently wrapped in seaweed sheets.

Tuna Kimbap (참치김밥) distinguishes itself by incorporating canned tuna as the main protein, along with other fillings, all rolled together in a sheet of seaweed.

Making tuna kimbap should be as easy as you want, keeping it simple but flavorful. Think of it like making a tuna sandwich: simple, focusing on the tuna without overloading the extras. This is the essence of a great recipe: simplicity and taste above all.

Cucumber (Oi, 오이) pairs perfectly with tuna, offering freshness and crunchiness. The addition of Korean radish pickle adds flavor, nicely offsetting the delicate flavors of the tuna and cucumber.

This recipe is all about delicious flavors and simple steps, making it perfect for anyone to try – no cooking required (except for the rice)! Furthermore, it is healthy and nutritious.

Recipe ingredients and preparation tips

• Dried roasted seaweed sheets: Look for packages labeled Gim (김) or sushi nori.
• Canned tuna: Choose tuna pieces. Make sure it’s well drained, so it’s not too oily or watery for the rice.
• Chopped onion and mayonnaise: These are used to flavor the tuna.
• Cooked rice (sushi rice): For best results, use short or medium grain white rice.
  • Make sure the rice is cooled to room temperature if using freshly cooked rice. Rice that is too hot can make the seaweed shriveled and soggy.
• Salt, Sesame Oil, Toasted Sesame Seeds: These ingredients season the rice.
  • Pre-roasted sesame seeds are available at Asian, Korean, or major local grocery stores.
• Cucumber: Julienne or slice into matchsticks for texture.
• Pickled radish (Danmuji): Available in Korean markets or refrigerated sections of Asian markets.
  • If not available you can substitute with any rinsed pickled vegetable. The flavor profile will be slightly different.
• Lettuce: Choose leafy greens or romaine lettuce for freshness. It acts as a barrier between the rice and the filling, preventing the tuna seasoning from penetrating the rice.

How to prepare tuna and cucumber Kimbap

Prepare the Ingredients

• Thinly slice the cucumber using a mandolin slicer or knife. Place them in a large bowl, sprinkle a little salt over the cucumber strips, toss and let sit for 5 minutes to draw out the moisture.
• After they sit, gently squeeze out any excess water. This step ensures that the cucumbers remain crisp and well seasoned.

• For the tuna mix, blend the well-drained canned tuna with the finely chopped onion and mayonnaise.
• Season the rice by mixing salt, sesame oil and toasted sesame seeds.

Assemble your Kimbap

• Lay a sheet of seaweed (gim), shiny side down, on a cutting board or clean surface with the longest edge facing you.
• Spread about 1 cup of rice evenly over the seaweed. If the rice sticks, wet your fingers slightly.
• Place two lettuce leaves on the edge closest to you, in the top center of the rice.

• Spread the tuna mixture and cucumber strips evenly over the lettuce. Add a strip of radish pickle for an extra tangy crunch.
• Carefully roll the seaweed over the filling, using both hands to tuck in the ingredients. Apply light pressure to ensure the kimbap roll is tight and compact. Watch the video tutorial for visual instructions.

• Before cutting the roll into bite-sized pieces, apply a little sesame oil to a sharp knife to prevent sticking. Clean the knife with a damp cloth between cuts. Cut roll into 1/2-inch pieces.
• For a shiny finish, brush the roll with a drizzle of sesame oil and sprinkle with toasted sesame seeds.

Tips for Rolling Kimbap

1. Be careful not to overfill the ends with tuna to avoid spillage when rolling.
2. Avoid overfilling the kimbap as it may cause the roll to burst when you cut it.
3. The initial roll is crucial; hold the fillings firmly to keep them in place. Once you have made the first roll, press gently to shape the roll, then finish rolling. A firm final compression ensures that the roll retains its shape.
4. If you don’t feel comfortable rolling with your hands, use a Bamboo sushi mat to firm the roll.

Warehousing

For best flavor, enjoy kimbap the day it is made or the next day. Store it in the refrigerator in an airtight container and cut it into small pieces immediately before serving to prevent the rice from drying out.

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