The Many Benefits of Sushi

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Sushi…we all that it’s super healthy, along with Japanese green tea.

I am sure regular readers will know by now that we have a bit of an obsession with all things Japanese, especially the knives!

So we wanted to find out just how healthy this fish is?



Sushi has been the favorite dish of the Japanese for centuries.

It appeared in the 4th century BC in Southeast Asia and contrary to what one might think this dish first appeared in China, where it migrated to Japan.

But the sushi we know today is not exactly the one that was eaten centuries ago by the Japanese.

Indeed, the sushi we eat today is a “fast food” version of the real Japanese sushi, which are now more practical and more transportable to adapt to our sedentary lifestyle.

It is indeed in the middle of the 19th century that a Japanese restaurant, located in Edo (the former name of Tokyo) in Japan, launched a version of sushi that could be eaten everywhere: the Japanese could then eat them with their hands and carry them with them to the theater and so on.

It is this form that has become popular throughout the world and which we feast on today!



Rich in minerals like phosphorus, starch or vitamin B1, rice is a cereal whose carbohydrate intake is very important – essential for the functioning of our body.

Contrary to preconceived notions, rice does not make you fat, it favors the sensation of satiety, ideal to keep the line.

Finally, it is recommended in case of transit disorder. Learn more about the benefits of rice here.

All the same, rice used in sushi (glutinous rice) has a higher glycemic index than “classic” rice (GI 98, versus 81 for white rice).

It is quickly digested, which allows our body to bring an immediate supply of energy. This nevertheless has a risk, especially in diabetics: that of disrupting blood sugar (blood sugar).

If this is your case, privilege the whole rice. (Also note that complete sushi-based rice exists).


Because it brings as much protein as meat, but with much less fat, fish is considered the symbol of a healthy diet.

It is low in saturated fat, cholesterol and is one of the largest sources of Omega-3 fatty acids that lower blood pressure and decrease the risk of heart rhythm disorders.

These are more easily assimilated by the body than vegetable omega-3s (rapeseed oil or walnut oil, for example).

Fish called “fat” (salmon, tuna, mackerel …) also bring more omega-3s than lean fish … However, the fish used in most sushi are often stuffed with heavy metals, and more particularly mercury.

This heavy metal, if consumed at too many doses, can have toxic effects on fetal brain development (during pregnancy) and increase the risk of cardiovascular disease.

So what fish to choose for my sushi? Click here to find out.


The leaves of seaweed, present in particular in the makis or temaki (called “nori”), are low caloric and rich in proteins.

They contain powerful minerals such as iodine, magnesium, calcium, iron or antioxidants. Finally, they have an excellent fiber content (8%).


Of course, sushi or makis, enjoy an incredible variety.

Sweet or salty, they guarantee such a variety of flavors that the nutritional values ​​also vary according to the ingredients that can be added (avocado, ginger, cucumber, wasabi, etc.).