Is eating sushi ok???

Hello everyone!! I am wondering if sushi is ok?? I figured with the rice, it would be too many carbs.  I am trying to find different things that I can have on occasion without too many calories. Lisa

If you enjoy su****hen there's nothing wrong with having occasionally IMO. I don't completely restrict anything from my diet, but I do try to limit certain things that I feel are trigger foods or that have no nutrional value. I'm not a sushi eater so I have no idea what the carb count is for that, but if its high then you can just adjust your diet for the day to allow for it.

I eat it all the time..be careful of the rice but I find that the real demon is the sauce they put on it.  So be aware.  I try to stick with mostly sashimi or a nice seafood salad which does not include rice.  A few pieces won't hurt though.  It's lots of protein! Trish

Sushi is by far my favorite food.  I do have to restrict other carbs when I eat it, though.  For instance, my favorite sushi dinner consists of:  2 pcs Red Napper Sushi, 2 pcs Salmon Sushi and 1 Tuna Roll  with the Wasabi and Soy (low sodium if I can) that amounts to approx 370 Cal, 50gms protein, 56 gms carbs and 12 fats.  Are the carbs high, for me yes, for others no.  That depends on you.  But even if the carbs are alittle high it is good clean food that's worth the splurge once in a while, IMHO. You can also not eat the rice and have sashimi. Good Luck, Eat Well, Carla

(sorry to piggyback on the thread) - Can some of you sushi-initiated tell us or direct us non-initiated to a link that might explain the different "types" of su****hat we could choose from?  I "think" I understand nori maki is made w/out rice, with a sea-veggie type of wrap, but beyond that I haven't a clue what the different vocab refers to, such as sashimi. I've never in my life tried sushi, but there's a restaurant close to where I work and I'm tempted to give it a try for a protein boost, something different. Does it differ much from the taste/texture of cooked fish?  Or do the sauce and other ingredients kind of flavor it where it doesn't make much difference?