BBCC+Sushi

**Sushi Science**
The main ingredients of traditional Japanese sushi, raw fish and rice, are naturally low in fat, high in protein, carbohydrates, vitamins, and minerals.

Vitamins and minerals are found in much of the seafood and vegetables used for sushi. The nutritional content is dependent on the ingredients used. For example, shrimp is high in **calcium and iodine**, whereas salmon is rich in **Vitamin D**. The gari and nori used to make sushi are rich in both nutrients. Other vegetables wrapped within the sushi also offer various vitamins and minerals.

True Wasabi has anti-microbial properties and may reduce the risk of food poisoning.

http://www.nyas.org/publications/media/PodcastDetail.aspx?cid=6c57b147-3dc0-41f4-81ad-dc094be4c8e3 media type="file" key="The_Science_of_Sushi_The_New_York_Academy_of_Sciences_010110sushi.mp3"
 * The Science of Sushi**;

While western-style sushi increases features non-traditional ingredients such as mayonnaise, avocado, and cream cheese which can add significant amounts of fat to a traditionally lean dish.

Health risks
Some large fish, such as tuna, can harbor high levels of mercury. This is due to the tuna's position at the top of the food chain (among sea creatures). Thus, tuna can lead to [|mercury poisoning] when consumed in quantity.

Infection risk of Anisakis, a kind of parasites is particularly higher in fish which may live in a river such as salmon in [|Salmonidae], and mackerel. Such parasite infections can generally be avoided by boiling, burning, preserving in salt or vinegar, or **freezing overnight**.

For the above reasons, the EU regulation forbids the use of fresh raw fish; it has to be frozen at temperatures **below −20 °C** in all parts of the product for no less than 24 hours.