From the last decades, sushi has gained popularity. It is rich in protein and low in saturated fats. Fish and sea food are the vital ingredients required for the preparation of Sushi. Due to the high content of Omega-3 fatty acids, it helps to lower the cholesterol, blood pressure and reduce the chances of heart ailments.
| Name |
Sushi facts and health benefits |
| Native |
Originated in Japan |
| Course |
Appetizer, main dish |
| Serving temperature |
Hot, cold |
| Main ingredients |
Vinegared rice |
| Ingredients used |
Raw seafood, tropical fruits, vegetables |
| Varieties/Types |
- Chirashizushi
- Inarizushi
- Makizushi
- Narezushi
- Nigirizushi
- Oshizushi
- Uramaki
- American-style makizushi
|
| Health Benefits |
- Healthy heart
- Regulates hormones
- Boost metabolism
- Prevent cancer
- Digestive health
- Enhance immunity
- Promotes circulation
|
| Precautions |
- Pregnant or nursing women, older adults, weak immune patients and low stomach acidity should avoid it.
- Those who are allergic to shellfish should not use it.
- The uncooked fish or meat could increase the chances of virus, bacteria and parasites.
- It also raises the chances of heart ailments.
|
| How to Eat |
- It is prepared with either white or brown rice, raw seafood or various ingredients.
- It is served with wasabi, pickled ginger and soy sauce.
|
| Other Facts |
- Sushi rice is also called shari or sumeshi.
- Dark sushi possesses more taste.
- June 18 is regarded as International Sushi Day.
- Children, liver patients, pregnant women and elder people should not consume sushi.
- Traditionally, sushi is consumed with fingers.
- Sushi defines the rice not fish.
- The temperature of Sushi rice is critical.
|
