Why:

Sushi is a dish that has long been hailed for its healthy and beneficial properties. Which is true, if you get the high-quality sushi found in the best Japanese restaurants. The average sushi, however, contains up to two tablespoons of sugar per half a litre of sushi rice. The polished short grain rice spikes blood sugar levels, and the added soy sauce is very high in salt.

How:

Instead, opt for brown rice and less sugar, as well as gluten-free ‘tamari’ sauce. Tamari has a smoother flavour than regular soy sauce and can be purchased with reduced-sodium.

Where:

Earlier this year, sushi restaurant Råkultur shuttered, making way for a take-away concept named (Rå)koll. Chef Sayan Isaksson’s vision with the venture is to offer healthy sushi, made without sugar, dairy or gluten (except for the gluten that is present in the soy sauce). The unpolished sushi rice grain, with the inner bran layers remaining, contains more fibre.