Korean Spicy Tuna Rice (Chamchi Mayo)

Korean tuna rice is a very common quick meal that requires no cooking, as long as you already have rice. I make this spicy version all the time, but you can also make mild versions that are just as good. 

The first time I watched my cousin mix together rice, tuna, kimchi, & mayo, it looked really weird to me. I was only 14 at the time and I had never tried it before. Intrigued, I asked to try to some and instantly LOVED it.

Something about Korean canned tuna is just better than the American stuff. You can also find different flavors of Korean canned tuna- regular, spicy pepper, curry, kimchi, and a few others. 

My favorite flavor is the double hot pepper. The sauce in this tuna already has so much flavor in it, you don’t need to add much else. You should be able to find it at any Korean supermarket, most Asian markets, or online. 

If you’re having a hard time finding it, here is a link to purchase from Amazon. This one is the hot pepper flavor (but not double hot). I highly recommend trying to find a store that carries it before ordering from Amazon- it is VERY expensive through them!


  • Rice- any kind of plain rice will work fine. I almost always have rice already made, but if you don’t then this will take roughly 20 minutes to make.

  • Korean canned tuna- for this recipe specifically, you will need the hot pepper flavor (or double hot pepper which is what I use). They are the same flavor but one is just spicier. This tastes very similar to spicy tuna.

  • Seasoned seaweed- you can use any kind of seaweed seasoning. I often use Furikake, kim jaban (seasoned seaweed), or both. This adds umami.

  • Kewpie Mayo- you can use American mayo if that’s all you have, but Kewpie is definitely better. 

  • Sesame oil- the only other sauce you need to add to this is sesame oil. It is a must.

  • Pickled ginger- this is optional. When I make a regular tuna rice bowl, I usually add kimchi to it for some spice. Since this one is already spicy, I like to add some pickled ginger and its juices to brighten it up and add some texture. It goes so well with this rice bowl so I highly recommend you give it a try. 

  • Fried egg- also optional. If I’m not feeling lazy, sometimes I add a fried egg on top.

Korean Tuna Rice (Chamchi Mayo)

Super tasty spicy tuna rice bowl ready in less than 5 minutes
5 from 1 vote
Servings 1


  • 1 cup cooked rice
  • 1 3.5 oz can Korean hot pepper tuna DongWon brand
  • 2 tbsp Furikake rice seasoning -or-
  • 1/4 cup seasoned seaweed (kim jaban) -or a combination of both-
  • 2 tbsp Kewpie Mayo or American mayo
  • 1 tbsp sesame oil
  • 1 tsp pickled ginger juice


  • 1 fried egg
  • pickled ginger


  • Combine all ingredients together and mix well. Measurements provided are a good place to start, but not absolute. Do what you want with it 🙂
Keyword canned tuna, easy recipe, Korean tuna, rice bowl, spicy tuna, tuna, tuna rice
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This Post Has One Comment

  1. Suzan

    5 stars
    So incredibly simple but huge flavor payout! What a yummy meal! Thank you!! I love all your recipes!!

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