![]() ![]() “Ginger is an anti-inflammatory and has been used for eons as a digestive,” Hunnes explains. The common sushi condiments, meanwhile, provide their own set of nutritional benefits. Nigiri is also fine, but you miss out on the yummy seaweed and still consume a decent amount of carbs.” “Sashimi is okay if you’re on a low-carb fix, but frankly, I don’t recommend low-carb, because our bodies have evolved to prefer carbs for energy. ![]() “Rolls are fine, but I recommend sticking to no more than two or three in one meal, since the calories and carbohydrates can add up,” she explains. Nutritionally speaking, Hunnes says that these different types of sushi are, more or less, the same. Uramaki : Filling wrapped in rice-covered seaweed. ![]() Maki : Both filling and rice wrapped in seaweed (aka, a cut roll).Sashimi : Fish (or shellfish) served by itself.Nigiri : A topping (usually fish) served on a bed of rice.Right?īut still, some types of sushi are significantly healthier than others, which is why I asked Dana Hunnes, senior dietitian at the Ronald Reagan UCLA Medical Center, to help me rank several popular sushi-grade fish - from superfood to super-full-of-plastic.īut before establishing this ranking, let’s quickly talk about the five most common styles of sushi (in the U.S., at least): At the very least, compared to other meats, fish contains more heart-healthy omega-3 fatty acids and less artery-clogging saturated fat. I frequently convince myself, while stubbornly exploring the limitations of my wasabi tolerance, that sushi is indeed a healthy meal. ![]()
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