Sushi or Kimbap? Which I made?

Sushi is very familiar to most of the people nowadays, and korean food starts to be. I have eaten sushi many times in Korea, but as many, I have eaten kimbap. And they are both so delicious there. Unfortunately I have never had a change to eat sushi, or anything, in Japan, but hopefully that will change soon. I like them both, and today I couldn't choose which I wanted more, so I made seaweed rolls inspired by both of them.

But what is difference between sushi and kimbap? They are both basically rolls of rice wrapped in a sheet of nori seaweed.

The only rule for kimbap seems to be that it be some kind of rice wrapped in seaweed. The rice is usually steamed medium grain white rice, but it can also contain other types of rice.The rice is usually flavored with salt and sesame oil. The one rule for sushi rolls is that the rice itself is flavored with rice vinegar, salt and sugar. The term sushi itself refers to this vinegar-flavored rice. If the rice is not flavored with that vinegar mix, it's not considered to be sushi even if it's wrapped up in nori.

I made sushi rice but I wrapped very kimbapy ingredients in seaweed. So I really can't tell you which one I had...

Seaweed Rolls
for 2 persons
Sushi rice
2 sheets of gim (=nori)
1 small carrot pickled
1 thin omelette
5 cm piece cucumber cut in stripes
wasabi to taste

Place a sheet of gim on a bamboo mat with the shiny side down. Evenly spread half of the sushi rice over top of it, leaving about 2-3 cm uncovered on upper side of the gim.
Place wasabi, pickled carrot, omelette stripesand cucumber in the center of the rice.
Roll the mat (along with gim and rice) over the fillings.

***

Sushi Rice
250 g sushi rice
330 ml water
Seasoning
30 ml rice wine vineger
35 g sugar
5 g salt

Rinse the rice in a strainer or colander until the water runs clear, 3-4 times. Combine with water in a pan. Bring to a boil, then reduce the heat to low, cover and cook for 10 minutes. Remove heat and let it stay 25-30 minutes. Do not open the lid.
In a small saucepan, combine the rice wine vinegar, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice slowly. Do not crush the rice but stir it very gently. Keep stirring and the rice will dry as it cools.
If you are not use rice immediately, let it stay in room temperature, covered with wet cloth.

Pickled carrots
1 small carrot
3 tbsp rice wine vinegar
½ tbsp sugar
½ salt

Peel carrot and cut it "julienne".
Mix all other ingredients together. Stir until sgar and salt are totally dissolved. Add carrot sticks and let them marinade at least an hour.

Thin omelette
2 small eggs
salt

Crack eggs in a bowl and add salt. Beat it with fork.
Drizzle a few drops of oil on a heated pan. Wipe off the excess with a paper towel so only a thin sheen of oil remains. Turn down the heat to low and pour the egg mixture into the pan. Spread it into a large circle so it fills the pan.When the bottom of the egg is cooked, flip it over. Remove from the heat and let it cook slowly in the hot pan for about 5 minutes, with the ultimate goal of keeping the egg as yellow as possible, and not brown.
Cut it into 1 cm wide strips.