Going for Sushi Tonight - How would you round the numbers?

Any suggestions? There aren't the right choices on here for me and looking through the info varies widely so I'm not sure what to trust.

Also, there will be a variety of fish - primarily yellow tail and some sashimi as well as sushi.

Chime in friends! Thanks

I've had a hard time with that also, i feel like the roll options on here are extremely low. I just try to use my best judgement and order things that dont have deep fried shrimp or crab in them and ask for none of that sweet mayo sauce they put on the rolls. Miso is only about twenty calories too, so i use that a lot to start off with.

I usually order a plate of sashimi and a smal bowl of rice. That way I can better estimate how much fish/rice I've been eating. I stay away from the rolls. They are deceptively high in calories for the food you get.

Any chance you can find the restaurant's nutritional info online? The large franchise operations usually have nutritional data posted and then you can add it to the database here on FS if it's not there yet.

I have also used the cookbook to create a recipe similar to what I ate at a restaurant. Not a perfect science, but you can get pretty close.

Thanks guys!

I will stay away from rolls (not hard to do); make sure that my sauce options are light and I'll check out the chain on-line nutrition info afterward and figure something out to add to the database. You guys are superhero diet tip-masters

I usually put in the individual items that I know are in the rolls. I would estimate that 1 sushi roll has 1 cup of sushi rice (which is fairly high on calories- off the top of my head I would say over 200 calories just for the rice).

I've been making my own sushi so that I can control what goes in it and how much I eat. I plan on having some tonight! When I make mine, I use 3/4 cup sushi rice, fish (tonight will have tuna), 5-10 gm avocado, 1 tbsp cream cheese, seaweed. 3/4 cup cooked sushi rice that I buy is 190 calories. I love sushi and haven't had it in a few weeks, but typically have 2x week (can't afford to go out for sushi 2x week and can't afford to spend all those calories that often either)which is why I've learned to make my own. Of course, they don't ever look as good as when the sushi chef makes them, but they still taste pretty good. I've made some w/ salmon, tuna, grouper, shrimp... I haven't gotten into the spicy sauces or seasonings, but one day I'll get there.

I agree with starting with miso soup and a salad (but the miso soup does have a lot of sodium and pairing that with the soy sauce, you might find that you gain some water weight) Sashimi is another way to go, but I just love my rolls!!!
Enjoy.

You might want to look at the online menu before you go out. It will help you make better choices.

Don't be fooled by the Miso....I love it and you would think eh, broth with a little tofu and chives is good for you. Be careful and do research on their specific recipes for it, it can be very high in sodium which could def halt any weight loss progress.

Sodium will only halt weight loss briefly. It causes you to retain water. If you're burning fat then you're still burning fat... the loss might just be hidden temporarily while you're retaining water.

As for sushi, I usually search around and build a list of a few "benchmark" items. A piece of California roll is X calories, simple piece of nigiri is Y calories, etc. I then map whatever I eat to whatever my closest benchmark is. "Oh, that's sort of like a California roll. I'll call it X calories." You don't need to be neurotically precise about things-- just keep a running approximation in your head.

Here's a reasonable reference for sushi.

I mentally treat a piece of nigiri as 50 calories. I treat one piece of a small roll (e.g. a cucumber roll or a simple fish roll) as 30 calories. One piece of a medium roll (California roll, spicy tuna roll, etc.) is 40 calories in my mental arithmetic. One piece of a complex roll, especially if it has fried stuff, is 50 calories for me.

This is one of those situations where you just won't get a precise calorie count-- there's far too much variability between items, and between chefs.

The way to do this is to keep a running mental tab. If you start with two pieces of nigiri and a small roll, you're up to 130 calories. Add one piece each of a medium and a large roll and you're up to 220 calories. And so on, until you're done.

@Hoser: I love that refrence, usually my boyfriend and i just share two rolls and miso and I hope i did ok, lol. Love the info.

Hoser - Not sure if you read my submission regarding being compulsive and logging food, but you totally jerked me back from that precipice and I'm so thankful.

I can get pretty lost in the details, but your reminder about HOW to use this tool was just what I needed. The entries are to gauge my behavior, not inventory it.

So, special thanks to you. I'm going to estimate it was 8oz of fish and 3oz of rice and call it a day.

Excellent woox2! If you're paying attention to how much you eat, that's half the battle.

You might want to try playing my estimation game. When you're cooking, instead of measuring or weighing out the amount of food that you want, try guessing. Try to get as close as you can to 3oz of fish or 1 cup of rice or whatever it is that you're eating. Only if you think you have the right amount should you measure it and then adjust accordingly.

This is a really fabulous tool for developing your eye for portion sizes. Making yourself try to figure it out on your own first is a tool for fast learning.