you can always mess up good sushi, also rolls are different everywhere, california rolls in most restaurants I've been to has never had mayo, always imitation crab meat with avocado and sometimes cucumber as well. So you really can't single out a name of a roll cause every restaurant varies quite a bit, but california's usually pretty basic.
Sushi especially salmon contains a lot of omega 3 and 6
which are healthy fats that lowers cholesterol. Also rich in DHA
"DHA is the primary structural component of brain tissue, so it stands to reason that a deficiency of DHA in the diet could translate into a deficiency in brain function. In fact, research is increasingly recognizing the possibility that DHA has a crucial influence on neurotransmitters in the brain, helping brain cells better communicate with each other. Asian cultures have long appreciated the brain-building effects of DHA. In Japan, DHA is considered such an important "health food" that it is used as a nutritional supplement to enrich some foods, and students frequently take DHA pills before examinations. "
Also omega 3 and 6 are great for healthy fats but as we age the amount our bodies can utilize becomes less and less, but with DHA the effectiveness never wears off.
Also Fish is rich in proteins
which are better absorbed than even chicken or beef. I'll look for the link when I get a chance.
Also just cause it's sushi doesn't mean it's good, personally I choose to avoid carbon monoxide treated fish
, Salmon is usually always safe cause it has a super long shelf life if frozen to eat raw, but fish like Tuna and Yellowtail most every restaurant will use it in American markets. It's a banned practice in most countries like Canada, Europe, Korean, Japan etc.
Carbon monoxide fish is meat that's stuck into a gas chamber
and filled with carbon monoxide gas (which is the toxic gas
that causes cancer in cigarettes and exhaust fumes) then it's made so you can retains the color
of the fish to appear fresher. Since people would pass on brown tuna thinking it's old, people often unaware enough to realize they're eating really old tuna.....RAW "Carbon Tuna can be put into trunk of a car for over a year and it'll still stay red" Although carbon monoxide treated meats are a common practice in the American market even with many meats, I have to really push my distaste onto sushi mainly cause it's eaten raw. When cooked I can believe that most of the gas will be excreted.
The pinkish watermelon colored meat in that cooler is carbon tuna
. It's pretty easy to spot, your fish should be dark deep red, not a watermelon kinda hue, the older carbon tuna gets the pinker it gets as well, so if the color is more pastel I'd pass on it.
Also best way to control your diet in a sushi restaurant with cost effective is ordering a Chirashi box, it's a combination of raw fish served over white rice. It's a good portion, and allows you easily to control how much rice you eat for carb control, and very cost effective cause they usually use left over pieces from other orders. Which could probably sound weird to some Americans, but it's like eating the left over cookie tough after you cut the circles :P
Personally people will love me or hate me for pointing carbon tuna out and many could say it doesn't make a difference, but living my entire life in a restaurant family (sushi) I can notice a huge difference in fresh Tuna and Carbon tuna, also you'll notice that most restaurants who serve carbon tuna will often cover up most of their rolls with Eel Sauce, Spicy Mayo or with some other kind of sauce cause they don't want you to taste their fish, or just a lack of skill in being able to mix and match good ingredients together.
You'd be surprised how many chefs aren't even aware of what Carbon Tuna really is
, people could argue they need evidence that it's bad for you, or it might not even matter, but personally I don't want my food sprayed with poison especially while trying to eat it raw.
If I go to a restaurant and I get a order of sushi with carbon tuna, I'll tell the waiter to return it, and cancel the order, cause I'll just explain sushi is meant to be fresh fish, I won't take chances on mystery meat.
Also if anyone ever had bad experiences with carbon tuna will know, a market we cater to was cutting into a piece of carbon tuna, and the inside of it was literally black..... after that they stopped serving carbon tuna, I'm sure if that was ingested it would've killed someone.