For a long time now sushi has gained the reputation of being the healthier fast food choice. Unfortunately, that isn’t necessarily the case.
You need to be aware of a few things, in order to have the healthiest option, when you enjoy your sushi next time.
What to avoid?
Ever wondered why sushi rice tastes so good? It’s because traditional sushi rice is made with rice vinegar and sugar. The short-grained white rice, used for sushi, is basically refined carbohydrates.
This causes your blood sugar to spike and then crash, leaving you hungry shortly after. This isn’t something you want, especially, if you have any insulin issues.
And since we mentioned sugar, you might also want to stay away from all the sauces used in sushi. They are all loaded with sugar and the same empty calories as the rice.
What about soy sauce?
First, soy sauce is very high in sodium, which is linked to high blood pressure and other cardiovascular problems. Second, most of the soy produced today is made out of GMO seeds. I think that is enough of a reason to stay away from it.
What to choose?
Choose either tuna, salmon, or trout. They are high in protein and omega-3 fatty acids, which have many benefits for your overall health, such as improving your heart health and balancing out cholesterol levels.
With all that being said, make sure that the sushi you are enjoying comes from a clean, reputable restaurant and the fish has been stored and prepared properly, otherwise, you are running the risk of some gastrointestinal issues, caused by bacteria.
Skip any rolls that are either fried or have sauce in them – you don’t need all those unhealthy fats.
Go for the brown rice option and avoid the empty sugar calories from the white rice. Brown rice is high in fiber and other nutrients, unlike its white counterpart.
Another option for avoiding the white rice is sashimi – basically just thin cuts of the fish found in rolls, but without the rice.
Finally, instead of soy sauce, use coconut aminos – avoid all the negatives of soy sauce, but enjoying the same taste.