lauttimur.com - Chamchi Gimbap, also known as Tuna Gimbap, is a popular Korean dish that consists of rice and various fillings rolled in seaweed sheets. To make Chamchi Gimbap, you would follow the same general steps for making regular gimbap but with a tuna-based filling. The filling would typically include tuna, along with vegetables and other ingredients, rolled in seaweed and rice. Here's a simple recipe:

Ingredients:
For the Rice:

• 2 cups sushi rice (short-grain white rice)
• 2 1/2 cups water
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

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For the Filling:

• 1 can of tuna, drained
• 1 tablespoon mayonnaise
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 4-6 sheets of roasted seaweed (nori)

For Assembling:

• Carrot, julienned
• Cucumber, julienned
• Avocado, sliced
• Spinach, blanched and squeezed
• Pickled radish (danmuji), cut into thin strips

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Instructions:
1. Prepare the Rice

• Rinse the sushi rice in cold water until the water runs clear.
• In a rice cooker, combine the rice and water, and cook according to the rice cooker's instructions.
• In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved.
• Once the rice is cooked and still hot, transfer it to a large mixing bowl. Gradually add the vinegar mixture while gently folding the rice to incorporate the seasoning. Let the rice cool to room temperature.

2. Prepare the Tuna Filling
In a bowl, combine the drained tuna, mayonnaise, soy sauce, sesame oil, salt, and pepper. Mix well to combine.
3. Assemble the Gimbap

• Place a bamboo sushi rolling mat (makisu) on a clean surface and cover it with plastic wrap. Lay a sheet of roasted seaweed (nori) on top of the plastic wrap
• Wet your hands with a little water to prevent the rice from sticking. Take a handful of seasoned rice and spread it evenly over the nori, leaving about 1 inch of the top edge of the nori uncovered.
• Lay a few pieces of each filling ingredient (tuna mixture, julienned carrot, cucumber, avocado, blanched spinach, and pickled radish) in a horizontal line across the center of the rice.
• Gently lift the edge of the bamboo mat closest to you and start rolling the gimbap away from you, using the mat to shape and tighten the roll as you go. Press gently to ensure the filling is compact.
• Once the roll is complete, use a little water to moisten the top edge of the nori to help seal the gimbap.

4. Slice and Serve
Using a sharp knife, carefully slice the gimbap into bite-sized pieces.
5. Serve
Serve the Chamchi Gimbap with soy sauce, pickled ginger, and wasabi on the side, if desired.

Enjoy your homemade Chamchi Gimbap! Feel free to customize the fillings according to your preferences.

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