Japanese cuisine is globally popular and nothing is more synonymous with Japanese food than sushi. The term sushi is associated with raw fish dishes that we consider to be healthy culinary art forms that taste great. Traditional shapes and types vary greatly. Raw shellfish are the basis of the dishes that are consumed and stand out on their own merits. Many presentations also include rice, nori (dried seaweed paper) and many other ingredients such as vegetables and some shellfish that may already be cooked. It is not limited to raw fish and rice. Seasonings such as soy sauce, wasabi paste, a distinctive cousin of horseradish, tofu, soybeans, eggs, and mayonnaise are often components of some dishes.
Fish is a wonderful source of high-quality, lean protein. It is low in saturated fat, cholesterol and carbohydrates. Salmon, mackerel, herring, and tuna are rich in omega-3 fatty acids that are linked to many health benefits. Tofu, soybeans, nori, the dried seaweed wrapper commonly used in “rolls” are excellent nutrient sources of minerals, calcium, vitamin D, folate, and antioxidants. Not all ingredients are limited to raw fish. Shrimp, eel, geoduck, and crab are often cooked before they are presented on a roll. The wide range of creative rolls and styles seems endless, with something for every taste. You have to take into account some of the ingredients of some contemporary rolls such as cream cheese, fried foods, mayonnaise, soy sauce that considerably increase the calories, sodium and fat that the dish contains. In general, the benefits of enjoying sushi and sashimi are diverse and outstanding.
The risks of eating sushi are very low, but worth considering. General mercury contamination of shellfish is virtually unavoidable. Unfortunately, this neurotoxin contaminates all open waters of rivers, lakes, and oceans. Some caution should be exercised in the choice of fish varieties and amounts consumed by those most at risk from mercury consumption. Women who are pregnant, nursing or planning to become pregnant, young children, the elderly, or people who have compromised immune systems should limit their seafood intake to just 12 ounces per week. Some species of shellfish are likely to have higher levels of mercury, such as tuna, swordfish, shark, and mackerel. This does not mean they should be avoided entirely, but rather eaten in limited amounts, emphasizing variety with other types that may be lower in mercury, such as salmon, trout, crab, and shrimp.
There are other risks of raw or undercooked seafood that remain low if the products are handled and stored properly. There are FDA guidelines for the industry that include freezing fish for a precise period of time to kill parasites. Still mishandling or dishonest vendors can provide food contaminated with bacteria or parasites. The most common symptoms from eating contaminated raw fish are nausea, vomiting, diarrhea, abdominal pain, headache, and fever. One must trust a reputable dealer and trust your refinisher to provide you with high quality sanitary products. Although eating raw shellfish is simply riskier than eating cooked fish, experts agree that the health benefits outweigh the risks.
Enjoy the nutritional benefits of a wonderful culinary art with consideration and peace of mind. Strive for variety and eat reasonable portions.