Saturday, June 18, 2016

June 18, International Sushi Day
Sushi Safety






Sushi is rich in omega-3s and healthy fatty acids. There are several different types of sushi: 

Nigiri Sushi. Mounds of sticky rice are wrapped or layered with seafood and other ingredients

Maki Sushi. Sticky rice and other ingredients are rolled into a cylinder, using thin sheets of dried seaweed.

Sashimi. Sliced raw fish, served with a variety of condiments.

Condiments for Sushi
Soy sauce. Many people blend some of the wasabi with soy sauce to make a tasty dipping sauce for their sushi.

Wasabi. Japanese horseradish, and it's HOT; comes as a powder that you make into a thick, bright green paste by adding liquid

Pickled Ginger. Used to help cleanse the palate and offer relief from the hot wasabi.

Sushi Safety


How safe is the raw fish in sushi? 
Commercial freezing for at least 72 hours at 4 degrees Fahrenheit kills the parasitic worms and their larvae. Note, home freezers usually cannot reach temperatures this low. 

Precautions: 
• Order sushi from reputable restaurants, where the restaurant and fish provider follow food safety standards. 
• Eating fish cooked completely is always the safest. 
• The FDA recommends pregnant or individuals with compromised immune systems (young children, the elderly, and persons with chronic illness) should not risk eating raw fish. 
• Never make your own sushi with raw fish unless you can freeze the fish for more than 72 hours at 4 degrees Fahrenheit. Instead, use cooked fish or vegetables. 
 Proper handling and preparation are crucial to ensure the safety of sushi made with raw fish. 
•  After purchasing raw seafood, fish, and sushi rice; refrigerate immediately below 41ºF until ready to serve. 
•  Preparing rice with vinegar lowers the pH and helps slow the rate of bacterial growth. 
•  Once sushi rolls and sashimi are prepared, refrigerate immediately until serving. 
•  Cross-contamination is a concern since sushi is made with both raw and cooked fish. To prevent cross-contamination, raw and cooked fish must be physically separated during preparation. Use different utensils, cutting boards, and surfaces.
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