Bona Fide, Sushi-fied

I’ll be honest; it took me a while to get into sushi. Actually, it took more than a while; it took a few years before I could actually eat a tuna roll.

Two things freaked me out about sushi.

The first and most obvious sushi freak-out had to do with the fact that for the most part, sushi is fish in its raw form.

Now me being a girl who grew up on the water, I couldn’t actually warm up to eating what I considered to be fancy bait.

The second sushi issue I had was the rice. As much as I love rice, rice is a carb that doesn’t necessarily love me. Rice is something I usually steer clear of.

With any rice related dish I tend to do an extended temporary basal rate  - And the same goes for sushi. 

My temp basal rate for sushi is anywhere between 30% and 40%

for a two to 3 hour period.

When I first ventured into sushi territory, I stuck with California rolls, which were made with cooked seafood and veggies, but still required me to do a carb-balancing act.

Slowly, I veered towards raw spicy tuna and it’s tasty but milder cousin, yellow fin tuna. Soon I was embracing salmon rolls, and their more fattening counterparts, Philly rolls.

Now, I’m a bona fide sushi addict – at least when it comes to tuna and salmon. I’m working my way towards a more exotic sushi menu…eventually.

Anywho, here’s the cool (and somewhat unusual,) thing. Diabetically speaking, tuna/salmon rolls (preferably made with brown rice) don’t rock my blood sugar! As a matter of fact, 9 times out of 10, when I test, geusstimate carbs, and bolus, Blood Sugar Nirvana via sushi consumption is achieved, with post meal blood sugars somewhere between 137 & 189 two hours later.

I get the whole protein/carb dynamic duo perspective as to why it’s a good mix, but the fact that Blood Sugar Nirvana is achieved with a fish and rice-based meal TOTALLY blows my mind.

So my friends, are you bona fide sushified?

Or does sushi present you with all types of blood sugar issues that leave you frustrated, but still longing for more sushi?

FYI: I normally have a seaweed salad as an app before I eat sushi - it really helps fill me up so I don't go completely nuts when it's time to eat my sushi.

Also, depending upon how "ricey" my sushi looks when it arrives, I generally bolus somewhere between 35 & 50 grams of carbs. I also find that if I work out before I eat sushi, it really helps with my post sushi blood sugars ;)

And yes, I realize I've used the word "SUSHI" entirely too much in this post~