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Sushi is often viewed as a low-calorie food option because it contains a combination of lean protein and plant-based ingredients wrapped in a small amount of rice. However, what is it about sushi that leads to its low calorie count is not just the ingredients themselves, but also the special culinary techniques used in preparing it.

One main factor contributing to sushi's low calorie count is the use of short-grain rice, specifically in Japan's sushi rice variety commonly found in Japan. This type of rice has a higher starch content and a better binding ability than long-grain rice. As a result, it requires less rice to be used in sushi rolls compared to its long-grain counterparts.

Another crucial factor is the technique used when preparing sushi rice. Sushi chefs add a special ingredient called sushi making Tokyo vinegar to the cooked rice. The vinegar not only adds the flavor of the rice but it also assists in limiting the starch release and eliminates the calorie count. The alkalinity in the vinegar facilitates a condition where water can quickly diffuse through the starch granules, producing fewer calories being absorbed during digestion.

Sushi also makes use of lean protein sources such as fish and seafood. These ingredients are naturally low in calories and nutrients, resulting in them being an outstanding choice for maintaining a healthy diet. The quality and high level of the fish play a significant role in influencing the entire calorie count. Fresh and high-quality fish contains fewer calories than older or low-quality fish.

Another noteworthy aspect of sushi is the use of vegetables and other plant-based ingredients such as cucumber, avocado, and carrot. These ingredients add flavor and texture to sushi without significantly contributing to the calorie count. In fact, the low-calorie content makes them an perfect choice for maintaining a healthy and balanced diet.

In addition, sushi chefs have developed specific techniques when shaping and serving sushi. For example, hand-rolling sushi is used instead of mass-producing sushi. This requires a lot of skill and control, allowing sushi chefs to make precise adjustments to the amount of rice and fillings used in each piece.

In conclusion, sushi's low calorie count can be attributed to a combination of techniques used in preparing it, such as the use of short-grain rice, vinegar to control starch release, the use of lean protein sources, the inclusion of plant-based ingredients, and teaching methods that facilitate efficient serving. By incorporating these factors into our daily meal choices, we can reap the rewards of consuming a nutrient-rich and low-calorie diet.