Easy Tuna Kimbap Recipe (Cucumber Chamchi Gimbap)

Tuna kimbap is a popular Korean lunchbox roll made with creamy tuna, cucumber, and pickled radish. This easy no-cook recipe is perfect for beginners—light, satisfying, and packed with savory flavor. Great for picnics, road trips, or quick meals.

Tuna kimbap (chamchi gimbap, 참치김밥) is one of Korea’s most popular kimbap variations—found everywhere from convenience stores to lunchboxes and picnic baskets. Think of it as Korea’s take on sushi rolls, but with a creamy tuna mayo filling and no wasabi surprises.

Unlike recipes that pile on a dozen fillings, this version keeps it simple: tuna, cucumber, pickled radish, and lettuce, all rolled with rice and seaweed. It requires no cooking (aside from rice—or leftovers work), making it perfect for lunchboxes, picnics, or anyone craving a light, flavorful bite.

I first made this for my massage therapist, who often skips lunch. I packed these little tuna rice rolls as tidy finger food she could grab between appointments. After one bite, she said it was “better than the fancy ones with 10 fillings!” She devoured the rest and asked for the recipe before I left.

This homemade tuna kimbap is light, satisfying, and hands down one of the best kimbap recipes for beginners—easy to roll, even easier to love.

Ingredients for Tuna Kimbap (with Tips)

Here’s a closer look at the key ingredients that make this easy tuna kimbap recipe so satisfying—and how to choose the best ones for authentic flavor and great texture.

• Dried seaweed (gim / nori): For any kimbap roll, you’ll need sheets of roasted seaweed. Look for ones labeled gim (Korean) or sushi nori in Asian markets. I recommend the slightly thicker, shiny kind—they hold up better when rolling and don’t tear as easily.
• Canned tuna (chunk style): This is the star of the show. Use chunk light tuna (in oil or water—just be sure to drain it really well). I mix it with a spoonful of mayo and a pinch of chopped onion for extra umami and a hint of crunch. It’s simple, savory, and exactly what you want in a Korean tuna kimbap filling.
• Cucumber: I’ve tested both fresh and salted cucumber, and the quick salting method wins—it keeps the cucumber crisp, removes that raw edge, and helps prevent excess moisture from seeping into the kimbap roll.
• Pickled radish (danmuji): Danmuji brings a pop of brightness that cuts through the creamy tuna. Its tangy-sweet bite is classic in Korean lunchbox foods. You’ll find it in the refrigerated section of Korean or Asian grocery stores—look for the bright yellow sticks. If you can’t find it, any mild pickled veggie will do, though the flavor will shift slightly.
• Lettuce: I like to add a fresh lettuce leaf, green leaf or romaine, to act as a natural barrier between the rice and filling. It keeps the tuna mixture from soaking into the rice and adds a nice crisp bite. Bonus: it makes rolling a little easier, too—and looks neat, too.

How to make Cucumber Tuna Kimbap (Step-by-Step)

1. Salt the cucumber: Thinly slice cucumber (I use a mandolin for even cuts) and toss with salt. Let sit for 5 minutes, then gently squeeze out excess water.

2. Prep tuna and rice: Mix drained chunk tuna with chopped onion and mayo. Season warm short grain rice with salt, sesame oil, and toasted sesame seeds for that signature kimbap flavor.

3. Spread rice on seaweed: Lay a seaweed sheet shiny-side down. Spread about 1 cup of rice evenly across, leaving a small gap at the top. Add two pieces of lettuce over the rice (bottom third).

4. Add filling and roll: Place the tuna mixture, cucumber, and a strip of pickled radish on top of the lettuce. Keep the fillings centered to make rolling easier and avoid overflow.

Start with a tight first fold, tucking the ingredients firmly as you go. Apply light pressure as you roll to keep everything compact. Watch the tutorial video below if you need a quick visual cue.

5. Slice and serve: Brush a sharp knife with sesame oil and slice the roll into ½-inch pieces, wiping the blade between cuts for clean edges.

If you love that nutty sesame aroma, brush a little sesame oil on the roll before slicing, and finish with a sprinkle of toasted sesame seeds for that glossy, classic kimbap look.

Helpful Tips for Rolling Kimbap

1. Be careful not to overfill the ends with tuna to prevent spillage during rolling.
2. Refrain from filling the kimbap too much, as it could cause the roll to burst open when you cut it.
3. The initial roll is crucial; hold the fillings securely to keep them in place. Once you’ve made the first wrap, gently press to shape the roll, then finish rolling. A firm final squeeze ensures the roll maintains its shape.
4. If you’re not comfortable rolling with your hands, use a bamboo sushi mat to firm up the roll.

More Rice Rolls Recipes

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