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Popular Japanese sushi made with tuna, vinegared rice, and nori.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
140
KCAL / 100G
Carbs
20g
· 51%
Protein
13.5g
· 35%
Fat
2.5g
· 14%
Fiber
0.7g
Vitamins
B12
1.5µg · 63% DV
B3
3.8mg · 24% DV
B6
0.3mg · 18% DV
B2
0.11mg · 8% DV
Minerals
Selenium
15µg · 27% DV
Sodium
220mg · 10% DV
Phosphorus
65mg · 9% DV
Iodine
10µg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.5g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 0.1:1
Below the ideal 4:1 — a good omega balance.
Tuna sushi is generally safe when it is prepared from sushi-grade fish and kept properly chilled. Pregnant people, older adults, young children, and anyone with a weakened immune system should be more cautious with raw seafood.
It is best eaten the same day for both quality and food safety. If stored, it should stay well chilled and should not sit at room temperature for long.
You can freeze it, but the rice usually turns dry or mushy after thawing and the fish quality may suffer. Fresh is usually the better option.
Because it provides both carbs and protein, it can work in either time slot as a light meal. Before training, keep the portion moderate; after training, pairing it with fluids and possibly extra protein may make it more satisfying.
Its protein can help with satiety, but it is not especially high in fibre, so it may not keep you full for a long time on its own. Adding edamame, soup, or a salad can make the meal more filling.
Common pairings include cucumber, avocado, seaweed salad, edamame, and miso soup. These sides add variety and can make the meal feel more balanced.
Not by itself, but soy sauce can raise sodium intake quickly. Using a small amount or choosing a lower-sodium version is a practical way to keep it in check.
That depends on what you want: tuna is usually leaner-tasting and meatier, while salmon is richer and more buttery. Texture, flavour preference, and personal tolerance matter more than a simple better-or-worse label.
Some tuna species can accumulate more mercury than many other fish. People who eat seafood often, especially pregnant individuals, may want to vary their fish choices rather than rely on tuna all the time.
Pickled ginger mainly refreshes the palate between bites, and wasabi mostly adds heat and aroma. They are not a reliable fix for digestion, but they can improve the eating experience.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.