1. Different types. Japanese sushi has many classifications. According to the production method, it can be divided into outer roll and inner roll. According to different shapes, it can be divided into nigiri sushi, hand roll, inari sushi, etc., while Korean nori There is only one type of roll.

2. The technology is different. Similar to the above, Japanese sushi has also derived many categories according to the different production technology. There is only one kind of Korean seaweed roll - wrap the rice with seaweed and cut it into small pieces (how to do it) Somewhat similar to rolled sushi). The biggest difference lies in the wrapping method of seaweed. The most similar thing between sushi and seaweed rolls is small rolls, but seaweed rolls are generally larger in size. Except for small rolls, there are no wrapping methods similar to seaweed rolls, and the appearance is slightly similar to warships. The roll is shaped first and then wrapped in seaweed, while the nigiri sushi does not include the seaweed wrapping step.

Secondly, sushi has requirements on shape, size and other specifications. Seaweed rolls do not have these requirements, just don’t make them into a pancake.

3. Different materials are used

The first is rice. The best thing to use for sushi is Japanese rice (you can also mix a certain proportion of glutinous rice), which should be full and have a certain stickiness. Japanese rice itself can be used as a dish (most sushi restaurants in China do not use Japanese rice, and the cost is too high), while Korean seaweed rolls do not have many requirements in this regard. Glutinous rice or even ordinary rice can be used. Can.

It is also rice. The rice used for sushi needs to be added with special rice vinegar. Therefore, you will feel a little sour when eating sushi. The quality of the vinegar greatly affects the quality of the sushi rice. Taste ranges from light to tasteless to heavy to bad, but seaweed rolls have almost no requirements in this regard.

The second is the ingredients. Most sushi is based on seafood, while seaweed rolls are mainly based on pickled food (radish, cucumber, etc., and sometimes eggs).

The third is seaweed. The seaweed for sushi requires a bit of toughness while keeping the seaweed crisp, but seaweed rolls do not pay attention to this.

4. Different dipping sauces

Sushi uses mustard or wasabi sauce and soy sauce. If you are particular about it, eat a piece of vinegar and ginger first. However, seaweed rolls generally do not need dipping sauces or are based on personal preference. use.

5. Different ways to eat sushi

The authentic way to eat sushi is to hold it with your hands (a bit like the gesture of holding a Go piece plus other fingers), and only dip it in the sauce. In terms of ingredients (but now I basically use chopsticks), there are no requirements for seaweed rolls.

6. Japanese sushi has sashimi, but Korean sushi definitely does not.

7. Crispy radish, kimchi, etc. are commonly found in Korean seaweed rolls, but are rare in Japan for the first time.

8. Japanese sushi is dipped in wasabi and soy sauce, while Korean sushi is usually dipped in soy sauce or nothing at all.

9. Japanese sushi includes nigiri sushi, sushi rolls and warships, while seaweed rolls generally only have one kind of "sushi roll". And it is also a sushi roll, and the Japanese craftsmanship is more exquisite than the Korean one. , for example, Japanese-style seaweed rolls use more bamboo curtains, while Korean-style ones use less.