Difference in appearance between nori and sushi

Japanese sushi is more diverse in appearance, and is not necessarily rolled with nori, but can be made from fresh salmon or cuttlefish or fish eggs, wrapped in a round or rectangular shape with rice. The Japanese call it SUSHI.

Korean seaweed wrapped rice, as the name implies, is wrapped in seaweed and rice wrapped in a round shape. Koreans call it KIMBAP (RICE ROLL in English, meaning rice ball).

The difference between nori wrapped rice and sushi flavors

Japanese sushi is more diverse in flavor, depending mainly on the ingredients. And it is often served with green wasabi and Japanese soy sauce.

Korean nori wrapped rice has a sweet flavor and a light sesame oil aroma. It is eaten without seasoning and is usually served with egg broth.

The rice used in Japanese sushi is steamed by combining glutinous rice and rice in a ratio of 1:5, and then stirred together with rice and sushi vinegar in a ratio of 6:1. The ingredients of sushi generally include sashimi such as salmon (salmon), tuna (tuna, tuna), yellowtail, snapper, mackerel, etc.; mesquite shellfish such as squid (cuttlefish), octopus, shrimp, eel, roe, sea urchin, and arctic shellfish; pickled daikon radish, pickled umeboshi (plums), natto, avocado, cucumber (zucchini), and fried tofu, as well as red meats such as beef, horsemeat, and ham, as well as fried and raw eggs and quail's eggs. It's easy to see that the basic ingredients of sushi tend to be "raw".

Korean nori bao rice is made from pure rice, which is stirred with sesame seeds and sesame oil. Nori Bulgogi is cooked and filled with a variety of dishes, such as eggs, carrots, spinach, carrots, pork floss and other basic ingredients. It doesn't have as many variations as sushi, and sounds and looks a little more "vegetarian" than sushi, making it a little more homogenous.

The difference between seaweed rice and sushi

Because the ingredients used in sushi tend to be raw, it is very important to be fresh and hygienic. The seafood used for sushi, etc. is mostly eaten raw, and this seafood is likely to carry germs and parasites, especially nematodes. Therefore, it is important to be fresh and choose safe seafood. The ingredients used for the outer skin of wrapped rolled sushi, such as high-quality seaweed, nori (seaweed), kelp, egg skin, tofu skin, spring roll skin, and Chinese cabbage, are common, and are also not as homogeneous as nori wrapped rice. The process of rolling sushi is also very similar to that of nori bao rice, and since there are more varieties of sushi, the method can be varied according to the variety. Sushi can also be derived from: hand-rolled sushi, abalone sushi, flying fish roe sushi, umeboshi sushi, veggie sushi, and more.

The nori that is used to roll the nori wrapped in rice generally has the most authentic flavor when shipped from Korea. The preparation process is also relatively simple, just microwave the thin nori for half a minute. The egg skin, carrots, and cucumbers are all long strips, supplemented with some meat floss, crab meat tenderloin, ham, and sausage. Nori wrapped rice is very simple to make, but the flavor is not inferior to sushi oh.

The rice in nori bao rice is usually at a temperature slightly below hand temperature. Purple cabbage wrapped rice to eat, but also according to their own preferences DIY a little, such as put some caviar, and dip green mustard and Japanese soy sauce to eat, even salad dressing, ketchup and so on can also enrich the flavor of purple cabbage wrapped rice.