Sushi is an extremely popular Japanese dish that not only captivates the senses but also has multiple health benefits. One of the most crucial components of sushi is the use of fresh and seasonal vegetables, which play a vital role in not only adding flavor but also texture and nutritional value to this iconic dish. Among the many essential veggies used in making sushi, some stand out for their versatility, taste, and health benefits.
Cucumber is one of the primary vegetables used in sushi, and its popularity can be attributed to its refreshing taste, crunchy texture, and versatility. Thinly sliced cucumbers add a delicate crunch to the sushi rolls, while their cool flavor helps to balance out the other ingredients. Furthermore, cucumbers are very low in calories, rich in water content, and high in electrolytes, making them an excellent addition to a sushi roll.
Carrots, on the other hand, are another crunchy veggie used in sushi making Tokyo.
