Sushi can be a delicious way to satisfy one’s appetite. Sushi is also enticing to anyone who is health-conscious, as it is generally low in fat and high in nutrients. However, frequent consumers of sushi should be aware of its drawbacks.

In the Japanese language, sushi refers only to seasoned rice, whereas sashimi is the name for sliced raw fish. In the Western world, sushi has become a generic term that refers to rolled fish, meat or vegetables that are either smoked or served raw. Although its basic ingredient is still rice, contemporary sushi contains many types of land and sea vegetables and seafood. Sushi can be made of cucumber, certain types of mushrooms and natto, which is fermented soybean. In the past, sushi was considered a delicacy that was only served at upscale restaurants. In modern America, it’s often available at the neighborhood grocery store.

Sushi is particularly attractive to those watching their diets, and for good reason. A sushi avocado roll has only 40 calories and contains only two grams of fat. Salmon, tuna and mackerel, which are often served as sushi, are rich in nutritious Omega-3 products. Other good sushi options include wild Alaskan or Washington salmon and Canadian albacore. Vegetarian sushi is a good source of calcium and iron. Sushi that comes wrapped in nori, which is comprised of seaweed, is rich in iodine and in vitamins A, C and B-complex. 

Sushi restaurants will normally offer a wide variety of foods that are healthy and nutritious, far more than most processed and fast food products. However, certain types of sushi fall into a different category, and can be high in calories, fat and sodium, even though the rice used to make them is low in these products. Gourmet sushi rolls made of duck and eel are high in calories, and sushi that contains soy saurce is bad for anyone trying to keep down his or her sodium level. Another concern is that sushi can contain mercury, especially if made from yellowfin (ahi) tuna, and also worms. Due to the possibility of parasitic infestation, individuals with deficient immune systems and women who are pregnant have been advised against consuming sushi unless they consult with their doctors.

There are ways to avoid the threats that may come from eating sushi. Worms and their larvae will not survive on fish that is kept for at least three days at a temperature of more than four degrees below freezing, although it may not be possible to achieve such low temperatures in a home freezer. Indviduals can protect themselves by consuming sushi with wasabi, or Japanese horseradish, which is known for its anti-bacterial qualities. Ginger can also fight off bacteria that may be found in sushi, and at the same time can aid in the digestion of the food. Those who eat out should select restaurants that have top-quality purchasing practices and also properly prepare the food they serve. Wise decisions and planning can help in the safe enjoyment of sushi.

{June 19, 2012}