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Sushi – a healthy fashion of the XNUMXst century?
The culture of the Far East has been penetrating Central Europe for a long time. It can also be noticed in culinary trends. Once a Japanese delicacy, out of reach for everyone, today it is available in almost every city in Poland. Sushi restaurants are flooding the Polish market, and the exotic specialty is already available even in Polish supermarkets. What made us so eagerly reach for a distant kitchen? Is it really worth departing from the Polish tradition in favor of Japanese flavors?
Where did sushi come from?
The history of sushi goes back to distant times, and its beginning indicates a different function of this dish than a tasty delicacy. The inhabitants of South Asia enjoyed easy access to fish, while at the same time a warm climate that was not conducive to their storage. It has been found that the fish covered with rice are more useful for consumption. Initially, rice was thrown away to eat the meat itself, but later it was treated as one dish.
There are a lot of sushi recipes. Therefore, it contains various products, but we will focus on the most frequently used ones.
Improve your mood
Fish is a rich source of valuable polyunsaturated fatty acids. Omega – 3 fatty acids primarily contribute to the reduction of triglycerides in our body, while increasing the “good” HDL cholesterol. This leads to a reduced risk of cardiovascular disease. In addition, the vitamin D contained in fish increases the absorption of calcium, thanks to which our bones become stronger. Fish is also responsible for increasing the production of serotonin, a hormone that contributes to our good mood.
Gluten-free energy boost
Rice contains complex carbohydrates, which are broken down more slowly in our body, while systematically providing us with energy. In addition, the dietary fiber contained in rice supports the work of our intestines, thanks to which we will keep a nice figure. Valuable information for people allergic to gluten – rice does not contain gluten.
Vitamin bomb inside
Avocados are a rich source of unsaturated fatty acids, especially oleic acid. The ideal ratio of omega 6 to omega 3 in this fruit prevents the occurrence of cardiovascular diseases and cancer. Avocados also provide us with valuable minerals and vitamins. For example, it contains vitamin E, which acts as an antioxidant and prevents skin aging. Carrots are equally eagerly added to sushi, which is also rich in vitamin E, as well as other antioxidants – vitamin C and beta-carotene. They contribute to the improvement of the condition and color of our skin. Due to the fact that carrots are added to sushi in their raw form, they contain a low glycemic index, and thus do not cause a sudden discharge of insulin into the blood. Many varieties of sushi also contain chives, which improve our digestion. In addition, it provides us with 41 mg of vitamin C in 100 g, which is more than half the daily requirement for an adult.
Green wealth of minerals
Nori, the algae used to prepare sushi, is another valuable source of dietary fiber. They are also an injection of many minerals, such as iron, calcium, magnesium, potassium, phosphorus and iodine, which is recommended for people with hypothyroidism. Nori also contains B vitamins, as well as vitamins C and K.
Be careful with the additives
Wasabi and soy sauce are eagerly used additions that complement the overall taste of sushi. However, they are rich in sodium, which is not conducive to people with hypertension. Therefore, you should avoid excess of these spices, because even without them, sushi sets are a tasty dish.
How does it look from the kitchen side?
Have you ever wondered if the semi-finished products from which sushi is prepared in restaurants are fresh? We asked a chef from one of Poznań’s sushi restaurants about it.
The vegetables used to prepare the sushi are as fresh as possible. Rice is and even has to be cooked on a regular basis, because it is too compact when left over the next day, so the rolls will be hard, not fluffy. Sauces, on the other hand, are prepared in advance, due to the time of their preparation. The preparation of kabayaki sauce takes up to several hours.
What about fish? After all, we do not live in a seaside resort …
In European restaurants, you cannot even serve raw fish directly, because it must first be frozen to a temperature below -37 ° C. This is related to nothing but consumer safety. Such a low temperature allows you to get rid of all parasites and microorganisms in the fish meat. Nevertheless, the storage time of raw fish is strictly adhered to. In a refrigerator it is a maximum of 36 hours, while in a freezer it is not longer than 3 months. – says Rafał – Sushi Master.
So let’s sometimes try this tasty dish. Remember that you do not have to visit relatively expensive restaurants right away, sushi products can be found in every larger supermarket. Self-preparation of sushi is not only a typical dish, but a partial exploration and celebration of Japanese culture.
The author of the article is Martyna Przybyłko.
The photo is from: 1.