Kimbap vs Sushi Roll I Recipes and Tips

Hi everyone, I’m Sammy.

I don’t just cook to impress—I cook to live, and live to eat.

For the full step-by-step process and detailed cooking tips, check out the video on my YouTube channel: Sammys Kitchen Group.

Watch the full recipe on Sammy's Kitchen Group Youtube

If you’ve ever wondered what the real difference is between Japanese sushi rolls and Korean kimbap, you’re in for a treat. Today, we’re sharing two simple, step-by-step recipes — one for sushi rolls and one for kimbap — so you can make both at home with confidence.

Sushi Roll vs. Kimbap: What’s the Difference?

• Sushi rolls are all about refined presentation and high-quality ingredients. The rice is seasoned with vinegar, and the fillings are usually fresh and minimal.

• Kimbap is a beloved Korean everyday food. The rice is seasoned with sesame oil and salt, and the fillings include a variety of vegetables, pickles, and proteins.

Sushi Roll Recipe

Ingredients

• Medium or short-grain rice (cooked with a piece of kelp)

• Sushi vinegar (vinegar, sugar, salt in a 3:2:1 ratio)

• Fresh salmon or tuna

• Avocado

• Cucumber (cut into long strips)

• Toasted sesame seeds

• Nori (Japanese seaweed sheets)

• Optional: mayonnaise

Perfect sushi starts with perfect rice — rinse well, cook with a touch of kelp for extra umami.

While still hot, season the rice with sushi vinegar for that signature sushi tang.

Fresh is best — slice salmon, avocado, and cucumber into even strips.

Lay down your nori, spread rice evenly, and leave a small border at the top.

Generous fillings = better rolls. Keep them centered for a perfect shape.

Slice, sprinkle with sesame seeds, and enjoy your homemade sushi rolls.

Instructions

1. Cook the rice: Rinse until the water runs clear. Cook in a heavy-bottomed pot or rice cooker with kelp.

2. Season the rice: While hot, mix with sushi vinegar. Stir gently to avoid crushing the grains.

3. Prepare fillings: Slice salmon, avocado, and cucumber into even strips.

4. Assemble: Place nori on a bamboo mat, shiny side down. Spread rice evenly, leaving 1–2 cm at the top edge.

5. Add fillings: Arrange salmon, avocado, cucumber, and mayonnaise (if using) in the center.

6. Roll: Use the bamboo mat to roll tightly towards you. Seal the edge with a little water.

7. Slice and serve: Sprinkle with toasted sesame seeds and cut into bite-sized pieces.

   
   
   
   

Kimbap Recipe

Ingredients

• Medium or short-grain rice (cooked with kelp)

• Sesame oil

• Salt

• Korean kim (seaweed sheets)

• Pickled radish (danmuji)

• Spinach (blanched and seasoned with garlic, soy sauce, and sesame oil)

• Carrots (julienned and lightly stir-fried)

• Fish cake (sliced and stir-fried)

• Crab sticks

• Egg omelet (cut into strips)

• Spam (optional, pan-fried)

• Sesame leaves (optional)

Shiny, sticky Korean rice — the heart of any good kimbap.

Color, flavor, and texture — stir-fry these for a savory punch.

Pickled radish, spinach, carrots, fish cake, crab sticks, egg, spam, and sesame leaves

Roll tight, brush with sesame oil for shine and flavour.

Slice into bite-sized pieces and serve fresh.

colorful, flavorful, and packed with texture — the ultimate homemade Korean kimbap.

Instructions

1. Cook the rice: Rinse thoroughly and cook with kelp.

2. Season the rice: Mix hot rice with sesame oil and salt until fragrant.

3. Prepare fillings:

   • Blanch spinach and season with garlic, soy sauce, and sesame oil.

   • Stir-fry carrots, fish cake, crab sticks, and spam.

   • Make a simple omelet, then cut into strips.

4. Assemble: Place a sheet of kim on a bamboo mat. Spread rice evenly, leaving 1–2 cm at the top.

5. Add fillings: Arrange pickled radish, spinach, carrots, fish cake, crab sticks, egg strips, spam, and sesame leaves in the center.

6. Roll: Roll tightly towards you, sealing the edge with sesame oil for shine and flavour.

7. Slice and serve: Cut into even pieces and enjoy immediately.

Final Thoughts

Both sushi rolls and kimbap are delicious, but they offer very different eating experiences. Sushi is clean and elegant, letting the freshness of the ingredients shine. Kimbap is hearty, colorful, and packed with layers of flavour.

So next time you’re in the mood for something rolled in seaweed, why not try making both?