Sushi basically is fish, but since it's spread to lots of countries, people have been imaginative, and made up lots of new kinds of sushi.
It's healthy in that it is just rice with vinegar and sugar seasoning and fish, no other extras--in other words, no fat other than the fat that's natrually included in rice and fish, and the portions are small, so it's easy to count the calories. The amount of sugar is negligiable so you don't have to worry about dumping. However, rice can be disagreeable to many post ops, since it can get stuck, but after several years out, most people do fine, if done in small portions.
If you don't like raw fish, I wouldn't suggest it, but if you like raw fish, then I'd say they are one of the most tasty food you can find.
You see, the point in Japanese cooking is to enhance and bring out the natural flavor of food, not merge it with a lot of thick sauce that is rich but fattening. So, fresh and seasonal materials are what is most important in Japanese cooking.
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