SuShi On Todays Menu

In Japanese cuisine, sushi (寿司, 鮨, 鮓, sushi?) is vinegared rice, usually topped with other ingredients, including fish (cooked or uncooked) and vegetables. Outside of Japan, sushi is sometimes misunderstood to mean the raw fish by itself, or even any fresh raw-seafood dishes.[1] In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component. The word sushi itself comes from an outdated grammatical form of a word that is no longer used in other contexts; literally, sushi means "it's sour."
There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of seaweed or alga) called makizushi (巻き) or rolls; sushi made with toppings laid with hand-formed clumps of rice called nigirizushi (にぎり); toppings stuffed into a small pouch of fried tofu called inarizushi; and toppings served scattered over a bowl of sushi rice called

The main ingredients of sushi, raw fish and rice are naturally low in fat (with the exception of some rolls, especially Western style rolls), high in protein, carbohydrates, vitamins, and minerals. Specifically:
Fats: Most seafood are naturally low in fat; and what fat is found in them is generally rich in unsaturated fat Omega-3. Since sushi is often served raw, no fat is introduced in its preparation.
Proteins: Fish, tofu, seafood, egg, and many other sushi fillings contain high levels of protein.
Vitamins and Minerals: These are found in many of the vegetables used for sushi. For example, the gari and nori used to make sushi are both rich in nutrients. Other vegetables wrapped within the sushi also offer various degrees of nutritional value.
Carbohydrates: These are found in the rice and the vegetables.