Welcome to the party pal! Kidding, it took me a couple of trys and the right sushi chef to get me hooked and I am hooked. I could eat sushi everyday if I could afford it.

I like tuna, albacore, yellow tail, salmon ( I honestly can’t eat salmon cooked anymore), damn near any of it. Not a big fan of octopus or sea urchin. My favorite is Mackerel.

No wasabi, but I love ginger!

I know you better than to think you’d pull some weird, stupid April Fools joke. You have ONE April Fool’s joke, and it’s more a sausage thing than fish.

And I want to like sushi. All my friends like it. I love how it’s complex and neat and my Wapanese side craves the culture of it.

But I can’t really get over that sour taste that the sushi rice has. It makes me sad.

Sushi is amazing and you should feel lucky… I love the stuff but am allergic to fish and cucumber. Makes for one sad sushi night.

White Tuna with nothing on it.

Unagi (eel) for me, bro.
I’ll also do Salmon and Tuna,
but nothing beats a nice piece of Unagi,
with ginger and wasabi.
(and I dunno about CT, but the local sushi
place here, Tokyo Tea House, does indeed
have real wasabi.)

I’m a fan of just about everything other than uni (sea urchin). I’ve had somebody tell me it’s great but really difficult to find fresh (possible), and other people tell me that nobody really likes it and even Japanese people just eat it as a macho thing (I’d lean this way, personally). My wife loves ikura (Salmon Roe) - it reminds her of caviar, at about 1/20 the price. My personal favorites are tako (octopus) and maguro (tuna). Really good maguro is absolutely amazing, but can be very difficult to find (merely good maguro is easy). We have plenty of good sushi around here (at least 10 places within walking distance - one good thing about living in Cali), so we eat it at least once a week. Heck, I could eat it three meals a day and never get bored with it.

Oh yeah, and California rolls aren’t sushi. They’re… California rolls.

@Rann - every good sushi chef knows that good rice is makes or breaks the sushi. Sounds like you’ve had some bad ones. Usually sour rice is absorbing flavor from bad (old) seaweed - I usually find that in store-bought sushi (almost always inedible trash), or it could just be crappy rice. My mom got hung up on that for years until I introduced her to the properly-made stuff, which she now loves. Good sushi rice comes from Japan (something about the soil). Most important rule - never eat anything roll or nigiri that was prepared more than 45 minutes prior.

You know when you’re really getting bad when you start getting into Japanese green teas. My friend imports his personal stash from Japan - grown from 150-year-old tea plants, covered for two weeks before harvest, and then picked by nubile virgins wearing the finest silk, etc, etc, etc. Really amazing flavor, though.