| Prep: 20 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 2g | 60g |
| sugars | fibre | protein | salt |
| 5g | 4g | 18g | 1.5g |
Why I Love South Korean Vegetarian Chamchija (Tuna and Rice Rolls)
One of the many things I adore about being a food writer is the opportunity to explore and reinterpret recipes from a variety of culinary landscapes. Today, I’m sharing with you a delightful and wholesome treat hailing from South Korea – none other than the Vegetarian Chamchija (Tuna and Rice Rolls). With its exquisite blend of rice, vegetables, and savory spices, each roll is a bite of heaven that transports one straight to the heart of Seoul.
Cultural Connection
Although my cooking repertoire is steeped predominantly in traditional Southern fare, I’ve always been captivated by the simplicity and depth of Asian cuisine. My palate was first introduced to South Korean food by the renowned chef Maangchi, whose delightful spin on native dishes left me intrigued and eager to dabble in this culinary realm myself. One could say that the delicate balance of flavors in this Vegetarian Chamchija recipe is a tribute to her inspiring work.
A Familiar Yet Unique Taste
This Vegetarian Chamchija shares some similarity with a classic Southern dish which I hold dear – the tuna salad. Yet, it’s elevated by the inclusion of rice vinegar, soy sauce and sesame oil, granting it an undeniably Asian twist. The vegetarian tuna paired with crisp radish, cucumber, and avocado, cozily nestling in a bed of perfectly seasoned rice, all wrapped in roasted seaweed, is nothing short of tantalizing. The result is a delightful fusion that marries the familiarity of home with the exotic allure of distant shores.
Perfect Pairs
And what pairs well with this Vegetarian Chamchija? Personally, I love to serve it alongside a simple Miso soup or a refreshing sunomono cucumber salad. Moreover, the vibrant, lightly-pickled flavors of the Chamchija create a brilliant contrast with the intensely savory notes of a traditional Korean Jeyuk Bokkeum(spicy pork stir fry).
If you’ve been looking to experiment with South Korean cuisine, this Vegetarian Chamchija recipe is a terrific place to start. From the traditional ingredients to the modern vegetarian twist, it’s a dish that promises a culinary adventure like no other. I hope you enjoy it as much as I do, and that it brings a touch of Seoul into your kitchen!
What You’ll Need
- 2 cups of short-grain white rice
- 5 tablespoons of rice vinegar
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 2 cans of vegetarian tuna replacement (like Loma Linda Tuno)
- 1/2 cup of mayonnaise
- 1/2 cup of finely chopped red onion
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 6 sheets of roasted seaweed (nori)
- 1 medium cucumber, cut into thin slices
- 1 medium carrot, cut into thin matchsticks
- 6 pieces of pickled radish strips
- 1 ripe avocado, sliced
- 6 pieces of perilla leaves (optional)
Method
Step One
Start by washing the short-grain white rice under cold water until the water runs clear, then cook according to package instructions. Once the rice is cooked, allow it to cool for a bit.
Step Two
In a small bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt are completely dissolved. Drizzle this over the cooked rice, mixing gently to avoid breaking the grains. This process gives your rice a sticky texture and a slight tangy flavor, perfect for sushi rolls.
Step Three
In another bowl, combine the vegetarian tuna replacement with the mayonnaise, chopped red onion, soy sauce, and sesame oil. Stir until everything is well combined. Your vegetarian tuna salad is now ready.
Step Four
On a bamboo sushi mat, place a sheet of roasted seaweed. Spread a layer of the vinegar-infused rice evenly on the seaweed, leaving about an inch at the top and bottom. In the center of the rice, lay down a line of your vegetarian tuna salad. Arrange some cucumber slices, carrot matchsticks, a piece of pickled radish strip, a slice of avocado, and a perilla leaf (if using), right on top of the tuna salad.
Step Five
Now comes the fun part – rolling the sushi! Starting from the bottom, roll the sushi up tightly, using the bamboo mat to help you apply even pressure. Use a bit of water to seal the edges of the seaweed. Repeat this process with the remaining ingredients.
Step Six
Once all your sushi rolls are ready, use a sharp knife to slice them into bite-sized pieces. Serve your vegetarian Chamchija with soy sauce, pickled ginger, and wasabi on the side. Enjoy!
