Sushi’s got a health halo—omega-3s from fish, iodine from nori, protein aplenty. Low-fat, high-flavor, it’s a nutritional win. But raw fish has risks—parasites, mercury in big predators like tuna. Freezing and sourcing matter. That California roll’s cooked crab? Safe and still tasty. Veggie rolls with avocado or cucumber? Even safer. Sushi’s versatile enough to fit any diet.
