The history of sushi dates back to the distant past, it appears, as everyone knows in Japan, but there sushi was not a food or a delicacy, but was originally created as method of storing and preserving fish in rice.
Raw pieces of fish were wrapped in rice, placed in wooden containers where the rice fermented naturally. After two months in the rice, the fish was ready to eat and the rice was discarded.
Later, sushi began to be considered a delicacy and that way various types of sushi appeared, in which rice was consumed with the fish. Nowadays, there are already many types of sushi, containing many different types of products, which are quite different from the original image of sushi.
The main types of sushi that everyone who likes Japanese cuisine knows are nigiri, sashimi, hosomaki, temaki, futomaki and uramaki. These types of sushi differ from each other not only in the amount of fish in them, but also in the way it is cut.
Today, different types of fish, rice and seaweed are used to make sushi and the combination of them determines the energy value of one serving.
3.5 oz (100 g) of tuna sushi contains 250 kcal, salmon and shrimp sushi contains about 160 kcal per 3.5 oz (100 g), vegetarian sushi with brown rice has 110 kcal and sushi nigiri with salmon - as much as 200 kcal.
The content of different types of fish, especially tuna, which is rich in protein, makes sushi very suitable for a diet and fish such as salmon contains a lot of Omega-3 fats, which have an extremely good effect on the cardiovascular system of a human.