It’s Bowl #2’s birthday today! Hip hip hooray!
Honestly, I’m a little embarrassed this year, because our recent life whirlwind bit me in the butt and I didn’t have anything particularly special planned for him – unlike last year’s Hawaii food–stravaganza. It’s particularly tragic because my man has been so downright amazing lately — powering through my brother’s visit, an estrogen-packed few days in Vegas, and an apartment move (hyper-organized and virtually stress-free, all thanks to him). On top of that, he’s been absolutely slammed with work. To say he’s been a trooper and the best fiance a girl could ask for is a gross understatement.
Luckily (or, even luckier) for me and my lack of birthday planning, Bowl #2 is low-maintenance, especially when it comes to food. In a sharp and somewhat baffling contrast to me (indiscriminate gluttony personified) he has about six edibles and potables that he’s wild about:
- Beer.
- Spicy ahi poke.
- Bacon, scrambled eggs & rice. (Every single time I make this he says, “This looks amazing!” like I just whipped up a tower of soufflés.)
- Kimchi fried rice. (In fact, kimchi anything.)
- Pizza.
- And lastly … chamchi kimbap.
Chamchi (or tuna) kimbap was the last thing on his hall of fame list that I’d yet to tackle (well, other than beer). Mostly because I’d heard tales upon tales of how finicky it can be to make sushi — or, since he likes to point out that kimbap is not sushi, sushi-like things. But upon seeing Emma’s fantastic sushi tutorial on Food52 a few weeks ago, I thought I’d give it a shot, just in time for at least a little something special for his birthday.
Kimbap differs from sushi in a couple of ways. Instead of vinegar and sugar, the rice is generally seasoned with sesame oil and a bit of salt. The filling also consists of (predictably) more distinctively Korean ingredients — perilla leaves, bulgogi, blanched spinach. Most iterations of tuna kimbap are a tad more complex than this one, with the aforementioned plus egg omelette, pickled vegetables, crab stick, and more. But, true to Bowl #2’s hassle-free tastes, he swore his favorite had only two things inside the rice and seaweed – canned tuna and a healthy dollop of mayo mixed in. Served with a side of kimchi. That’s it. And proving that sometimes simpler is just better, it was awesome.
Happy birthday, soul-partner. I can’t imagine this walk through life with anyone else by my side. You challenge me, inspire me, crack me up uncontrollably, fill my formerly grayscale life with color. Thanks for trucking out to Vegas with me last week – you are the best.
(P.S. Speaking of Vegas, I could not hope to write a recap of the event as poignant and perfectly commemorative as others have done. Instead, just let me say thank you — again — to every wonderful soul I met while there. Every single one of you was a pure joy to meet and, thanks to you, the experience was one that I’m sure I’ll never forget. Thank you, thank you!)
Chamchi kimbap.
The most basic of chamchi kimbap recipes. Feel free to add perilla leaves underneath the tuna before rolling for extra pop, or any number of other fillings — egg omelette, crab stick, pickled radish, and more. More elaborate recipes for chamchi kimbap can be found here, here, here and here, just to name a few.
And, of course, for a fantastic step-by-step tutorial on rolling and making your own sushi (easily applicable to kimbap), check out this gem on Food52 by the lovely Emma Galloway of My Darling Lemon Thyme — who I had the exceeding pleasure of meeting last week!
Ingredients
- 3 cups of cooked short-grain rice (1 1/2 cups uncooked rice)
- 1 tsp sesame oil
- 1/4 tsp salt (or to taste)
- 10 ounces canned tuna (two 5-ounce cans), drained
- 1/3 cup mayonnaise
- salt and pepper to taste
- 4–6 sheets of dried nori
- 2 tbsp water for sealing the sushi rolls
- kimchi for serving
Instructions
- Place rice in a shallow bowl. Drizzle sesame oil and sprinkle the salt over it and mix to evenly distribute. If the rice is freshly made, cover with a damp towel and let it cool to room temperature.
- Next, drain the canned tuna. Combine tuna and mayo in a small bowl, mixing until the mayo is well-incorporated. Season with salt and pepper to taste.
- Prepare your seaweed, rice, and tuna filling in one place, along with your two tablespoons of water in a small dipping bowl. Place a piece of nori on the sushi mat (if using — see Notes below if you don’t have one).
- Next, place about 1/2 cup to 2/3 cup of rice over the lower two-thirds of the nori. Wet your fingers with water. Using your fingertips, gently flatten the rice to form a rectangle, leaving a 1/2-inch border at the bottom and 2-3 inches at the top.
- Place about 1/3 cup of the tuna filling in a stripe across the center of the rice. (Optional: You can spread some additional mayo in a thin stripe under or above the tuna, as well.) Wet one finger in the water and use it to dampen the edge of the nori sheet furthest away from you, to help seal the roll.
- Either using the mat for assistance or just the nori sheet, lift the edge of the sheet closest to you up over the filling, squeezing gently as you go. Continue rolling and squeezing (make sure to squeeze evenly across the entire roll — it doesn’t have to be forceful, just evenly done) until you reach the end of the roll. Press the dampened edge into the roll to seal.
- I generally like to let the roll sit for a few minutes before cutting because I find it makes the seaweed a little more pliable. Either way, wet a sharp knife (I like to use a serrated one) and cut into pieces of your desired size. Serve with kimchi!
Notes
If you don’t have a sushi mat, don’t worry. This type of “seaweed outside” roll doesn’t really need one — and in fact, the first time I made this I actually didn’t use a mat, and I kind of thought it was easier in some ways. It certainly gave better control over the sushi roll. Just be gentle and patient with it, roll slowly, and make sure to apply even pressure across the entire roll as you go. You don’t have to squeeze forcefully, just gently and evenly, and it should turn out grand.
How to Philosophize with Cake
Wow, that looks amazing! Gorgeous photographs, as usual. I wish I was a good cook so I could make something like this, I am drooling right now 🙂
tworedbowls
Thank you so very much! I promise you could make this 🙂 In fact, if you have a rice cooker, it requires no cooking at all! 😉
Jessica Rose
Happy 2nd Birthday! 😉
http://vodkaandarose.blogspot.co.uk
tworedbowls
Thank you so much, Jessica! 🙂
addalittle
Happy birthday bowl number 2!! I have GOT to try bacon, eggs and rice – I don’t know how I haven’t already!!
Also, I am guilty of being a total tuna mayo addict (tuna mayo onigiri HEELLLL YEAH), so I know I would gobble these up in under 5 minutes! Have a great day Cynthia!
tworedbowls
I totally forgot about tuna mayo onigiri!!!!!!! Oh man, that sounds so good. You have to try it with a little bit of kimchi — I’d never had kimchi with my kimbap before this and mind = blown. Thank you so much for your sweet words always, Millie!!
Erika
Happy Birthday to Mr. Bowl #2. 🙂 I learn something different from each of your post (I love that).. I definitely need to try this at home… and congrats on your Vegas trip.. such an honor my dear.
tworedbowls
Ahh, such kind words, Erika! That means the world, especially since I feel exactly the same about your space — one of my favorite things is how much I learn from you every time I visit. 🙂 Thank you so much (and thank you on behalf of B2, too!)
Michelle (@HummingbirdHigh)
Happy Birthday Bowl#2!!! This is such a sweet post, you guys sound great together!
tworedbowls
Aww, thank you so much, Michelle!! Now, if only he was as crazy about malasadas as I am… 😉 (Just kidding, it’s probably a really great thing he’s not.)
Jane Y.
happy birthday to your guy! and you rolled them up so nicely! mine always comes out so… wrong! sometimes i wish i paid attention to how my mama used to roll them up. i think i was too busy paying more attention to her beef patties (my favorites). 🙂
tworedbowls
Thank you from B2!!! :):) And aww, thanks — doesn’t it feel like a leap of faith every time you roll one? I honestly have no idea how the dimensions work … I just blindly followed Emma’s photos! lol. But I’m also intrigued by the beef patties!!! Have you ever posted a recipe? Mm mm beef 😉
Beth @ Tasty Yummies
Yay happy birthday!! Such gorgeous photos, as always. Also I really need to try my and at making sushi, I crave it way too often and my hubby will rarely get excited go with me (boo) Problem solved, thanks for working through this with me! 😉
tworedbowls
Oooh yes, definitely give it a shot! For some reason I always imagined it to be way harder than it ended up. I can’t wait to see what you come up with :):) Thanks for stopping by, Beth! <3
Pang
Happy Birthday to bowl#2 as well. 🙂
In Buddhism, it says that in order to 2 people to become a couple, both need to have the same level of good (or bad). Seeing that he is such an amazing person , it means that you are as amazing 🙂
(P.S. I am not making this up, it’s true. I am a Buddhist.)
tworedbowls
That’s incredible, Pang! So interesting — I know very little about Buddhism but I’m always fascinated and inspired by what I learn. Although for this particular tenet, that might mean he is less amazing if he matches me.. haha!! Thank you for such a thoughtful comment 🙂
Todd
Yay Bowl #2!! Happy Birthday!!! Love everything about this post 🙂
tworedbowls
Ahh thank you so much, Todd!!! And thanks so much for stopping by!
molly yeh
hehehehe he totally championed those estrogen-packed days!!!! also a stress-free move?! WHAT?! can he come visit me?? i am still stressing from my move a month ago. happy happy, b2!!!!!!!!
tworedbowls
HAHA I know!! Starting like a month before the move he kept wandering around the apartment saying, “So… what else can I pack?” .. “What else can I pack?” And then there’s me. Last night I dumped a box of clothes all over the bedroom floor looking for something and… it’s still there. Oops. Thank you lady!! <3 <3
Sini│my blue&white kitchen
Chamchi Kimbap may just be my new favorite word; I love the sound of it. This looks absolutely amazing, although, I probably won’t ever make it…canned tuna is one of those few foods I avoid like the pest. The story behind it? When I was a kid, my granny had a cat who ate canned tuna only. So in my mind, canned tuna still classifies as cat food 😀 I know, such as shame. BUT I might make sushi anyway! Emma’s tutorial is really great.
Gorgeous photography, Cynthia! Your food styling amazes me every week. And happy birthday Bowl #2!! You’re lucky to have such a girl to share your life with.
tworedbowls
I LOVE that you said that, Sini! I love the sound of it too :):) unlike some Korean words that just scare the crap out of me … hahaha. And I got a good laugh out of canned tuna as cat food — I actually was just saying to B2 as I was opening these that canned tuna always reminds me of cat food too. xD Maybe you can get down with some regular kimbap instead :D! Thanks so much for your kind words as always, Sini!!
Nancy @ gottagetbaked
Awww, happy birthday to Bowl #2! He indeed sounds like a fantastic human being. Which just goes to show that you are also a fantastic human being because that’s the reason you’re together. I want to eat your scrambled eggs with bacon and rice! That’s one of my favourite meals! Awesome job making this chamchi kimbap, Cynthia. It looks totally professional – like something I’d get at a restaurant. And I can’t wait to hear all about your Vegas trip. I loved the photos you posted on social media. Glad to hear you had an amazing time!
tworedbowls
Nancy, you are too kind 🙂 Thanks so much for always being so awesome. (Also, I’m kinda jeals that all of you had this jumpstart on this rice with your breakfast thing — I would have never thought to have rice with my bacon & eggs before I met B2! But now I’m hooked.)
HortusCuisine
Bowl 2 is so cool and you are such a great couple! You are both truly awesome. Also, this kimbap looks so good I’ll probably try it myself – I LOVE chamchi kimbap! Plus I brought home brown Japanese rice, and I’d love to use it to make other bloggers recipes.
Say hi to bowl 2 for me!
tworedbowls
Valentina, you are just such a gem. (B2 read this and was like, COOL?! ME?) I have a feeling I would DIE over your sushi/kimbap creations if you give it a try — so I’m hoping you do!!!! Miss you lady!
Lindsey
happy happy birthday to your man! have a lovely celebration and enjoy the new place! i hope you two are settling in 🙂 oh, and this sush is totally perfect! every time i go to cut mine some filling inevitably oozes out : /
and btw, all you awesome people had vegas on lock! wish i could’ve been there to meet you all in person! xo
dinnersforwinners
“Fill my formerly greyscale life with color”?!?!?
Are you kidding me, cutest thing I have ever read on the internets! Daw.
Happy birthday to Bowl #2! Cynthia, such a sweet post and you are just darling to find time/energy in the middle of everything to cook his favorites 🙂 Its been ages since we made sushi at home and I have a package of nori and everything! Can’t wait to try this. I always end up going overboard with fillings… always…. this is wonderful simplicity.
Ala
Ditto to the other well-wishers who have wished a very happy birthday to bowl #2! I was seriously in my cabinet the other day looking for a bowl and found my two red bowls…and I did a little jig because I really just love your blog and its inspiration so much. Nancy always such great things to say about it! So welcome back from Vegas, girl–it’s crazy to think how close-by (well, relatively) you were! Just hopped over to read your About page because I’ve been enjoying your work so much, and yes–I totally can’t wait to get to know you better, Cynthia 😉 have an awesome rest of your week!
Anne
Sushi? DId I hear sushi?! Oh.. not sushi… I’ll go!
Kimchi? And tuna? Did I hear right? Yay I did!!! That looks amazing!!!! Care to invite me to the party?
Wishing Bowl #2 a happy birthday!!!
Btw… I think the link about Vegas is messed up… You have two url’s as one.
Stephanie Le
happiest of birthdays to bowl 2! you two are AMAZING together. i know, cause i’ve seen how sweet and attentive you are to each others’ needs 🙂 i’m so happy that you guys can celebrate together over a big ol’ plate of chamchi kimbap 😀
xoxo
lilian
cynthia – argh, i am up too late to be reading this…looks so good. might have to be my lunch tomorrow! happy birthday to your sweet fiance – so happy for you both. i could feel your contentedness even across a dinner table. =) lovely to meet you in vegas, even too briefly. but very glad i can keep up with you here. xo!
Linda
Happy belated birthday, Mr. Bowl No. 2!! I hope he didn’t have to stay *too* late at work yesterday. (Seriously, 4am?! Your guys’ profession scares the heck out of me.)
And I’ve never heard of chamchi kimbap, but it sounds amazing! You look so legit forming that sushi roll. Go Cynthia go! Oh, and I’m so glad you go to go to Vegas and meet everyone. I love the food blogging community—you guys are awesome!
Alanna Taylor-Tobin
Oooh! I’ve never heard of this before, but given my newfound obsession with okonomiyaki, I think I would like it. That combination of flavors sounds amazing. Such beautiful photos as always, Cynthia. And happy birthday to bowl #2 – what a sweet tribute!
Anonymous
I don’t think there’s a word for that overwhelming feeling of gratitude and inward relief I feel when I get back to a dark apartment at 4 am, and you stumble out bleary-eyed to hug me and to welcome me home. There’s not a word, but it’s the general sense that everything is worth it, will be okay, and will only continue to get better. If I’m at all patient (and let’s be frank, there are plenty of times when I’m not), it comes from that feeling, which, as others have already pointed out, is very much connected to who you are and how much you do for me.
One of the many reasons I enjoy your blog so much is because it is an extension of everything I love about you. You’re witty, creative, incredibly disciplined, genuine. But you’ve also opened me up to aspects of life I don’t think I could ever fully appreciate on my own. As you well know (and have rightfully scolded me for) I don’t even pause for a meal if I am caught up in my thoughts or with work, and I probably couldn’t taste the difference between a gourmet meal and gas station food. But, over the last year, watching you make food, photograph food, stage food (while I grumble and stand frozen in place during the occasional hand-modeling), talk about food, write about food, has made me think about food more, and as a result, taste more, enjoy more, and feel more. And it definitely does not end with food–I can’t begin to list how much better everything else is, because you’ve shown me new ways of appreciating them.
This is a very long and roundabout way of saying thank you and I love you, not only for this post, but for the millions of other things you do for me, and how your cooking and blogging keep me alive (literally and figuratively). And a thank you to all of the readers for their birthday wishes as well!
Love,
B#2
egeedee
Awwww!!! ^ Happy birthday Bowl 2 and your comment up there is soooo squishy and filled with love! You two are so great together. Love to you both, always.
This recipe is wonderful. I’ve been meaning to buy ingredients for sushi rolls so many times but I never get around to it. If I ever do, I’ll remember this post.
Kathryn
Happy belated birthday to Bowl #2 and I <3 his comment. I hope you guys had a lovely weekend of celebrations, low key or otherwise.
cococakeland
can you be my soul partner for one day and make me bacon, scrambled eggs and rice, and THIS??? happy belated birthday to bowl #2!! what a guy! (a lucky guy!)
erika
Cynthia!!!! I’m so behind on reading your lovely blog, but this was SUCH a sweet post for Bowl #2!!! (I adore his comment to you. You guys make me want to just explode in happiness that there are amazing people in love like you.) You guys are just the most adorable and I’m SO happy to hear you had an amazing time in Vegas–sounds like it was just a magical time! And now I’m off to catch up on more delicious posts of yours! <3
Cate @ Chez CateyLou
Happy belated to your sweet fiance! He sounds wonderful!! What a fun way to celebrate, with one of his favorite dishes. Your trip sounds great, so exciting!!
hipfoodiemom
I love this so much!! I just did a post that will go live later this month for a traditional kimbap recipe with bulgogi. . love love love kimbap. . makes me think of my mother and her teaching me how to roll! 🙂
Jess Doo
love that you’re posting korean recipes and with style. Have you ever made it with perilla leaves? and spicy mayo…yum!
Jess Doo
almost forgot! touch of wasabi in the tuna mayo mix. yummm~