Make healthy and delicious sushi at home with these summer sushi recipes! Roll up fresh ingredients for a do-it-yourself light meal.
Deliciously addictive, steeped in tradition, and as pleasing to the eye as it is to the palate, it isn’t hard to see why sushi has gained such popularity. While modern Westernized sushi is typically associated with bite-sized portions of raw fish and rice, in Japan “sushi” is actually a generic term for any seasoned rice-based dish.
With such a variety of sushi to choose from, it’s easy to incorporate these tasty tidbits into a healthy diet.
As with many ancient foods, the history of sushi is wrapped in tall-tale legends and fanciful folklore. However, truth be told, this beloved Japanese dish most likely originated in China, where salted fish was placed in cooked rice and left to ferment. The fermenting rice and salt worked as a natural preservative slowing bacterial growth and conserving the fish.
This practice of fish preservation was introduced to the Japanese in about the ninth century. While the Chinese did not eat the fermented rice in which the fish was preserved, it became a common Japanese practice to enjoy the fish and rice together.
Sushi has come a long way since its humble beginnings and is constantly evolving. To ensure you’re getting the most health benefits from your sushi, be conscious of the type of sushi creation you order. Sushi made with fresh seafood, vegetables, brown rice, and nori can be low in fat and high in important nutrients such as protein, vitamins, fibre, and essential minerals. Try to avoid the pitfalls of tempura or creamy mayonnaise-based sauces that can add on the calories and fat.
With International Sushi Day just around the corner on June 18, why not try your hand at making your own sensational sushi at home? Start with these inventive sushi recipes and you will be on a roll to a nutritious meal in no time!
- Sushi Rice
- Tuna Tataki Nigiri with Creamy Ginger Sauce
- Sumo Sushi
- Garden Sushi Rolls
- Pickled Ginger
- Sweet Mango Coconut Rolls
While many people enjoy seasoning their sushi with a quick dip in soy sauce, this innocent act could prove problematic for those with gluten allergies or sodium sensitivity. As an alternative, try a variety of wheat-free soy sauce called tamari sauce. While both sauces are made from fermented soybeans, tamari is thicker, richer, and usually less salty than its counterpart.
There are countless types of sushi to fit every taste. Here are some of the most popular forms.
These hand-formed ovals of seasoned rice are traditionally topped with a dab of wasabi and a thin piece of fish, shellfish, or omelette.
The most common form of sushi in North America, maki is a cylindrical roll of nori seaweed and seasoned rice wrapped around a core filling. There are countless variations differing in fillings and thickness.
Also sometimes called a hand roll, this form of sushi consists of a cone of nori seaweed wrapped around seasoned rice and fillings.
Fish, seafood, and vegetables are scattered over a bowl of seasoned rice.