Is kimbap sushi? Many people who don't understand the difference between Japanese and Korean diets will ask this question. Today, Bian Xiao will introduce you to the similarities between kimbap and sushi, but they are different, mainly in shape, material, taste and practice. The following are the details of the difference between kimbap and sushi. Shape difference between kimbap and sushi: Japanese sushi has various shapes, not necessarily kimbap, but round or rectangular wrapped with fresh salmon or cuttlefish or fish eggs, and served with rice. Japanese people call it sushi. Korean kimbap, as its name implies, is wrapped in round grains of kimbap. Koreans call it kimbap (RICE ROLL in English, meaning rice ball). The difference between kimbap and sushi. Japanese sushi has a variety of tastes, mainly depending on the ingredients. And it is often served with green mustard and Japanese soy sauce. Korean kimbap tastes sweet and has a faint fragrance of sesame oil. You don't need to stick auxiliary seasoning when eating. Usually served with egg drop soup. The difference between sushi, kimbap and sushi materials The rice used in Japanese sushi is that glutinous rice and rice are mixed at the ratio of 65,438+0: 5, and then rice and sushi vinegar are mixed and steamed at the ratio of 6,65,438+0. Sushi ingredients generally include salmon (salmon), tuna (tuna, tuna), yellow-tailed fish, snapper, mackerel and other sashimi; Shellfish such as cuttlefish (cuttlefish), octopus, shrimp, eel, roe, sea urchin and arctic shellfish; Pickled radish, sour plum, natto, avocado (avocado), cucumber (cucumber), fried tofu and red meat such as beef, horse meat and ham, as well as fried eggs and raw quail eggs. It is not difficult to see that the basic ingredients of sushi tend to be "fresh". The rice used for Korean laver rice is pure rice, and sesame seeds and sesame oil are mixed in the production process. Kimbap is cooked food, which contains various dishes, such as eggs, carrots, spinach, carrots, floss and other basic ingredients. There are not as many changes in the form as sushi, and it sounds more "vegetarian" and simpler than sushi. The difference between kimbap and sushi is that the materials used in sushi tend to be fresh, so sushi pays great attention to freshness and hygiene. Sushi seafood is mostly eaten raw, which is likely to carry germs and parasites, especially nematodes. So be sure to choose fresh and safe seafood. The raw materials used to wrap sushi skin are high-quality seaweed, seaweed, kelp, egg skin, bean curd skin, spring roll skin, Chinese cabbage and so on. And they are not as simple as seaweed rice. The process of rolling sushi is also very similar to kimbap, because there are many kinds of sushi, so the practice can also be changed according to the varieties. The practice of sushi can also be derived: hand-cranked sushi, abalone sushi, flying fish sushi, plum blossom sushi, fruit and vegetable sushi and so on. Generally speaking, the laver used to roll laver rice is the most authentic one from Korea. The production process is also relatively simple. Just dry the laver in a microwave oven for half a minute. Egg skins, carrots and cucumbers are all long strips. Add some floss, crab roe, ham and sausage. Kimbap is simple to cook, but it tastes like sushi. Generally, the temperature of kimbap is slightly lower than the hand temperature. When eating kimbap, you can also do DIY according to your own preferences, such as putting some caviar, eating it with green mustard and Japanese soy sauce, and even salad dressing and tomato sauce can enrich the taste of kimbap. Tips for China Eating Net: All rights reserved, please indicate the source statement: All recipes, articles, knowledge and data published in this article and China Eating Net Food Encyclopedia are for reference only, please check them yourself before use, and the risks arising therefrom shall be borne by you personally. China Food Network "Food Encyclopedia" strives to become a professional life service platform that provides the best practical food, recipes and recipes, professional health knowledge, life tips and ingredients introduction.