Pregnancy food guidance, in plain English

Sushi

Sushi containing raw fish should be avoided during pregnancy. Vegetarian sushi and sushi made with cooked ingredients is safe.

Avoid during pregnancy
Sushi

Traditional sushi often contains raw fish, which should be avoided during pregnancy due to the risk of harmful bacteria and parasites including Listeria, Salmonella, and Anisakis worms. The NHS recommends avoiding raw or undercooked fish. However, you do not need to avoid sushi restaurants entirely — there are many sushi options made with cooked ingredients. Vegetarian rolls (cucumber, avocado, pickled vegetable), rolls made with cooked prawns, and California rolls with cooked crab or imitation crab are all safe. Always check the menu carefully, as some rolls that appear vegetarian may contain raw fish.

What to be aware of

  • Avoid any sushi containing raw fish — salmon sashimi, raw tuna rolls, and anything labelled 'raw'.
  • Vegetarian sushi and sushi made with fully cooked ingredients is safe.
  • Check the menu carefully — some rolls contain hidden raw fish.
  • Avoid raw oyster or raw shellfish sushi.
  • Cooked prawn nigiri is safe; raw prawn nigiri is not.

NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/

US guidance

FDA guidance in the US recommends that pregnant women avoid all raw fish dishes, consistent with NHS advice.

Pregnancy-safe recipes

These recipes are designed with pregnancy safety in mind.

Pregnancy-safe sushi rolls at home

Pregnancy-safe sushi rolls at home

Homemade sushi rolls using only cooked fillings — all the fun of sushi with no raw fish.

Pregnancy tip: Using cooked fillings means these are completely safe during pregnancy. Cooked prawns, cucumber, avocado, and pickled vegetables all make great fillings.

Ingredients

  • 200g sushi rice, cooked and seasoned with rice vinegar
  • 4 nori sheets
  • 100g cooked king prawns
  • Half an avocado, sliced
  • Half a cucumber, cut into thin sticks
  • Soy sauce and pickled ginger to serve

Method

  1. Lay a nori sheet on a bamboo mat or flat surface, shiny side down.
  2. Spread a thin, even layer of rice over the nori, leaving a 2cm border at the top.
  3. Lay your fillings in a line across the centre.
  4. Roll tightly using the mat, pressing firmly as you go.
  5. Seal the edge with a little water.
  6. Use a sharp wet knife to cut into 6–8 pieces.
  7. Serve with soy sauce and pickled ginger.