Asian Food: ", "modifiers": {}}, {"text": "What is the difference between kimbap and sushi rolls (makizushi)?


Sushi is Japanese.

Kimbap is Korean.

,Sushi is many times made with raw fish.

Kimbap is made with cooked and/or pickled ingredients and/or raw vegetables.

I have seen canned tuna in kimbap, but not raw fish, but Im not too sure if that that is never the case.

Beef and chicken are the main meats used in kimbap.

Kimbap usually has an assortment of foods in one roll whereas there are a lot of single-food toppings for sushi.

There is just plain kimbap with rice, however.

,There is also vegan kimbap.

Kimbap can also use kimchi.

I am pretty sure sushi does not use kimchi, but I dont know if there are many vegan varieties of sushi.

Perhaps the California roll would be one.

,Also, the rice and seaweed are prepared differently in kimbap and sushi.

In kimbap, the rice is more sticky than sushi.

For most kimbap, the rice is mixed with sesame seeds, sesame oil, and salt.

I am pretty sure that is not the case for sushi.

In kimbap, the seaweed is roasted and then, usually seasoned with sesame oil and salt.

That is not the case for sushi.

,The accompanying dish of kimbap is a yellow pickled radish or some other pickled vegetable.

The accompaniments of sushi are pickled ginger and a soy sauce mixed with wasabi, green mustard, which you dip it into.

You dont dip kimbap into anything.

,Kimbap is usually made by women, but most sushi chefs are men.

Kimbap rice vinegar

What is kimbap rice typically flavored with?,The sticky (a.



, sweet or glutinous) rice used to fill a Korean kimbap (a.



gimbob) rice roll is always cooked without any seasoning.

Once the rice is cooked and then cooled, dissolve sugar and/or salt in rice vinegar, for sprinkling into the rice.

Regional styles vary the volumes of sugar (none to 1/3 unit) and salt (1/3 to 1/2 unit) per unit of rice vinegar.

,Fillings also vary widely in these Korean versions of large Japanese makizushi rice rolls.

Short grain rice

The starch content is what makes the difference.

Long grain rice has less starch therefore more fluffy and dry when cooked.

Short grain rice has more starch therefore sticky.

,When I was growing up, I remember rice being cooked in brass vessels and all the cooked starch filtered.

The fluffy rice is then served.

,Even though white rice is not as nutritionally rich as brown rice, removing all the starch prevents that instant sugar spike.

,As we progressed, we learned to discard anything old as unscientific and invented our own rice cookers that retain the starch.

This, coupled with lack of physical activity, has led to the increase in life style diseases such as diabetes especially, in rice eating societies.

,In the last few years there is some awareness and there are special pressure cookers in the market that filters out the starch and leaves cooked rice behind.

,These cooking accessories are popular in predominantly rice eating countries such as India.

Such starch filtering brand of rice cookers are available in the United States as well.