posted Sun, 06/30/2013 - 03:18
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sushi
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So I been on a sushi kick for about 4 months now. When am home from work me and the go at least oncea week to get our fix some time twice a week. So roughly that's any where from 2 to 4 time a month for me.
My question is it good for a diet or should I keep it to a minimal. I would think it would be benifical because of omega-3 but I really don't the nutritional value of it. Any thought would be great.
Also if any have s favorite roll or rolls please share. I like a few different rolls from a Spicy tuna, spider roll, and a more semi local one with crawfish, avacado, cream cheese, and crab.
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If I ate sushi that often id start making my own. So expensive! Anyways like bigrigger said sashimi is best health wise but damn I love me some sushi soaked in soy sauce and covered it batter.
Sushi rice is laced with sugar. I go for sashimi! Just the raw fish. If the tuna is fresh it has the consisity of butter. Salmon is to die for!
I make my own sushi and rice all the time, and the only thing I put in there is rice vinegar, or distilled white vinegar as an alternative substitute. That is actually the way that they prepare sushi rice in Tokyo, is with vinegar and no salt or sugar to bring out the freshness of the fish. I like the Kansai preparation of sushi rice with the flavoring of kelp and sake, but you won't ever find a restaurant in the states that prepares it this way.
If you are ordering Americanized rolls, then it also usually comes drizzled with eel sauce and all sorts of weird sweet sauces that are not found in traditional, authentic Japanese-style sushi.
But damn, just eating sashimi... I can't imagine how expensive your sushi bill must be!
Weatherwedhttp://www.yelp.com/biz_photos/oishi-japanese-thai-and-korean-restaurant...
It's called the shrimp tempura supreme. Shrimp tempura, with avacado, cook salmon , mayo raw salmon on top... Its the best thing ive ever put in my mouth. It's 20 bucks.
Sushi is a great option in moderation. Mercury is a very real concern. Just be conscious of your macros and try to stay away from the heavy hitters with the mayo and fried stuff while cutting.
Indeed about mercury, although 2-4x a month is not really any concern at all, unless you are eating nothing hoards of nothing but fatty tuna.
If you eat sushi a LOT, then it's wise to stick to fish that have low levels of mercury. Any shellfish, crab, salmon, tilapia, shrimp, and species like that have low mercury content. Yellowtail, swordfish, shark, and tuna are considered to be the highest in mercury content (especially fatty tuna because mercury deposits and concentrates mostly in fat).
OP, you might want to take a look at which fish are higher and lower in mercury content and make your choices from these: http://www.nrdc.org/health/effects/mercury/guide.asp
Bear in mind, you can still eat fish with high mercury content as I periodically do, just keep an eye on how much you consume. IMO canned tuna is much more dangerous than tuna in sushi, because you are consuming a much larger serving in one can than in one roll.
In all honesty, I would be more worried about sodium intake than mercury content. If you're not on a low sodium diet though, by all means enjoy!
AnonI try and watch my sodium intake. I normally use the low sodium soy. Also like the ell sauce and spicy mayo. But will try and stay away from them. Also thanks for the link.
Give them a vote if you find it helpful.PermalinkAhh we got a crawfish one and it is amazing! Only downside is they fry it.. Just take a look at what they put in your sushi and do the math... sea weed rap.. white rice.. raw fish.. then some sort of sauce usually.. and make your judgment based on that imo