Chamchi Gimbap (Tuna Gimbap) – Korean Seaweed Rice Rolls with Tuna

In a small bowl, mix the water, rice vinegar, sugar, and salt until the sugar and salt dissolve. Fold this mixture into the freshly cooked rice using a rice paddle or spatula, using a cutting motion to avoid mashing the grains. Spread the rice out on a large plate or in a wide bowl and let it cool to room temperature, uncovered. The rice should be cool enough to handle but still slightly warm.

Drain the canned tuna well, then flake it into a bowl. Add the mayonnaise, gochujang (if using), sesame oil, and soy sauce. Mix until the tuna is evenly coated. Adjust the seasoning to your taste—add a little more gochujang for extra kick or a pinch of salt if needed. Set aside.

Blanch the spinach in boiling water for 30 seconds, then immediately transfer to ice water to stop cooking. Squeeze out excess water and coarsely chop. In a small bowl, mix the spinach with the minced garlic, 1 teaspoon sesame oil, and a pinch of salt (if needed). Toss well and set aside.

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the julienned carrot and sprinkle with salt. Stir-fry for 2–3 minutes until the carrot is slightly softened but still crisp. Transfer to a plate to cool.

In a small bowl, beat the eggs with a pinch of salt. Heat a lightly oiled nonstick skillet over medium-low heat. Pour in the egg and swirl to create a thin, even layer. Cook until just set, about 2 minutes, then flip carefully and cook for 30 seconds. Slide onto a cutting board and slice into thin strips (about 1/4 inch wide).

Place a nori sheet on a bamboo mat with the shiny side facing down. Spread about 3/4 cup of rice evenly over the nori, leaving a 1-inch margin at the top edge. Lay a row of tuna filling, then a row of spinach, a row of carrot, a row of egg, and a row of pickled radish across the middle of the rice. Lift the mat and roll the seaweed over the filling, tucking it in firmly with your fingers. Continue rolling to the end, then press gently to seal the roll. Repeat with the remaining ingredients to make 4 rolls.

Brush each roll lightly with sesame oil and sprinkle with toasted sesame seeds. Using a sharp knife, cut each roll into 1/2-inch thick slices. For clean cuts, wipe the knife with a damp cloth between slices.