Yes! The other night we went out to dinner, and I got the Dynamite roll as an entree. Delicious!

Shrimp Tempura, Asparagus Roll topped with Baked Crab Meat in Spicy Mayo, Crunch and Sweet Soy Reduction Sauce

Of course you, Sushi!

No, I don’t. Ive tried it but it’s not for me.

I like the dishes that do not contain any raw fish. We don't eat raw fish, I don't even trust the shellfish we used to occasionally eat raw any more :)

We don't have a good sushi restaurant locally and are not interested enough to search one out when in larger cities when there are so many other choices.

I'm glad you enjoy it, just not our thing and I try to make calories count - meaning less is not more for me. I need more calorie dense meals not fewer.

I like it OK but don't eat it often and the prices at Sushi restaurants don't seem to be worth what is served. I do like to watch the preparation which I believe accounts for much of the inflated price. There are many meals I would rather have than Sushi.

Everyone in my family loves sushi. I am just OK with it. I refused to eat for years and years and then one day peer pressure worked its magic on me. A grad school professor of my husband's had taken some students out for a graduation dinner at a sushi place and I was seated directly in front of him.

no

My first experience of sushi was 40 years ago in NYC; a friend, who is an adventurous foodie, took me to have it. She did not explain how potent the wasabi was (which was the real thing, not just grated horseradish with green food coloring, as so much of it is now). So I put a bunch of it on and...my nose exploded, or at least that's what it felt like! But I loved what I ate. Nowadays I'm not so crazy about the complicated rolls, and prefer simple salmon nigiri.

I'm happy to eat it if it is served, but I never crave it. I'd rather have the same ingredients without the rice.

Love sushi here, but tuna is the only raw dish I like. It's a special taste treat for a change of pace. Surprisingly Wegmans and even Sam's Club have very good daily made sushi dishes. We used to only trust it being prepared and served fresh at Japanese Restaurants .

The fish is the thing for me with this type of Japanese food. Sushi/sashimi prepared by a chef who has had real classical training is all about flavors and artistic presentation. A real treat is to have an omakase meal (food served is the chef's choice) at a place with a chef who's the real thing - usually a fantastic and memorable experience.

Stomach distress comes from improperly handled food, which is no more likely with sushi/sashimi than with any other kind of food. Other than because it's raw. Knowledgeable operators have no problem keeping it safe. Food that gets repeatedly heated and cooled (like at some Mexican or Indian subcontinent restaurants, as an example) is arguably more likely to cause problems when eaten.

I like the avocado rolls (no fish) pretty well. If it were a high-quality sushi, i would eat it with cooked fish, tho no eel. I can’t even stand to look at those creatures!

I don’t mind raw fish, but there is some flavor in most sushi rolls that I do not care for. Maybe it is the nori?

I love sushi! My very favorite is hamachi nigiri, but I like most. I tried sea urchin one and did not care for it. My local market has excellent sushi and sashimi to go and I eat it for dinner several nights a week. Because i avoid carbs I prefer a no-rice preparation- which, granted, is not exactly sushi.

No, I don't like it.

I LOVE it!

Although I don't get it very often, it's not a popular dish around here.

Rusty

My comment wasn't specifically addressed to what you'd said. I've heard many comments over the years that it's not safe to eat uncooked food such as this kind.

There's a big difference in food handling rigor between little mom and pop shops and more professional establishments, of any kind of food. I've seen sushi-style dishes being offered in restaurants that may also sell Chinese or Vietnamese food, plus hamburgers,etc - in short, whatever a customer will buy. For these, no thanks. Once, against my better judgement, I got poke at a little poke place. I love good poke but about 12 hours later, my caution was shown to have been justified.

Opposite ends of the body? Not the few cases of "food poisoning" I've had. Both ends were actively involved.

I quit trying to explain the difference to people between raw fish and sushi a long time ago. My mom, who was Japanese, used to make two kinds usually, one with the brown tofu wrappers and one with seaweed with fake crab meat, cucumbers and cooked eggs or with canned tuna in place of the crap meat. Sometimes she would also use pickled radish too. That's what I prefer so when I go out to a restaurant I usually just get the California roll because it's the closest thing usually to what my mom made us growing up. I also love rainbow rolls which is basically a California roll with sashimi on top.

Oh, and I also like salmon roe sushi.

I'm sushi naive. I've never had it.

" it wasn't a good night for my tummy - to put it delicately. So no more raw fish. "

Later edit to add - this comment is orphaned and now makes no sense. It was a response to something olychick said, apparently now deleted, that contradicted this earlier comment of hers.

Had it for lunch today. We had few rolls. And a poke bowl, though that isn't sushi it was still tasty :)

I like sushi, and will get it freshly made at one of our local grocers. We have a few restaurants in town that are very well liked for their sushi, but so far I've not been to one - so I actually have no experience with any made with raw fish, just crab or shrimp.

I was seasick one day of rough seas while on a windjammer cruise in Maine. The day's lunch was ham studded with clove. I can eat and enjoy ham now, but clove? Still no, even though the clove had nothing to do with my nausea. So, I can relate to and understand Olychick's comment.

I love sushi and sashimi and poke... @chinacatpeekin I tried sea urchin once and did not care for it. You and me both sister! Uni is the one thing that I have spat into a napking (in my adult life.) The minute it was in my mouth, I knew if I tried to swallow it would come right back up. That was about 20 years ago and since then, people that I trust have told me that it must have been a "bad" one but I just can't bring myself to try it again. Any and all other sushi/sashimi is fine with me. In our town there is an incredible sushi place that is attached to a gas station. Despite it's odd location, the sushi is fabulous and there is often a line out the door for it.

I love sushi! My favorite is Unagi or Dragon Rolls. We make it at home frequently - have friends who lived in Japan for many years and taught us. I don't do raw fish, but we make California rolls and umeboshi with cucumber.

There are lots of Japanese markets in West L.A., and so we get sushi and sashimi fairly often. I also buy it at Bristol Farms and Gelson's. I like to buy ahi tuna that I slice myself to add to the sushi, and my favorite sushi has crab and avocado. The best ahi tuna usually costs $45 a pound, but I only buy half a pound at a time. It might be more expensive now - I haven't bought it since 2018.

When I make sushi at home, I like to use cooked sushi rice, when I find it at one of the Japanese markets. It is a fair amount of work to prepare the sushi rice properly, but I do have shari rice and nori on hand at all times. I've gotten lazy recently, which is why we usually buy sushi rather than make it.

@Lars you are so lucky to be able to buy prepared rice. It's the one part of making sushi that I don't like to do and it's tricky to get it just right. My friend taught me to have someone fan quite vigorously over the dish while cooling and stirring it, which does make a difference, but I can't make it solo.

Mostly, though there are some varieties I don't like, I prefer vegetarian maki (especially if it includes avocado), but when it comes to nigiri, I'd rather have fish. No uni, no egg, no scallops.

I love sushi, but prefer the katsu or teriyaki chicken ones. It's not that the fish is raw, but I'm not a fan of strongly flavoured fish.

No I don't care for cold rice unless it's rice pudding.

I like sushi and sashimi but overall poke bowls are my preference. I traveled to Japan several times per year for decades for business. While I can get good sushi locally, nothing comes close to what I had in Japan. That may be due to the ambience of being in a small restaurant in Japan vs in my hometown.

I love sushi (with lots of wasabi) but not a big fan of poke. Living where I do, seafood of any kind is plentiful and just-off-the-boat fresh. I have zero issues with it being served raw.

Even on my little island, there are several great sushi restaurants and two new poke stands!

@gardengal48 (PNW Z8/9) I've had some fabulous sushi on your little island but it's been years ago, so don't know if the same place exists. Every time we'd come visit, we had to go there for sushi. Olympia lacks a first rate sushi restaurant.

I love poke bowls too! Usually have the raw salmon, sometimes tuna also, with seaweed salad, roe, and soybeans.

I make sushi rolls of a variety of flavors very often. We love it! There’s two of us who are pretty darned good at making them between the two households who often prepare meals together. We like nori, tobiko, sesame seeds, the sticky rice is a technique easy to master, and an assortment of ingredients, but no raw ingredients unless you consider smoked salmon raw. We go through a lot of wasabi powder in this household because we use it for other foods, too.

Good stuff!

@Olychick, might it have been SuBI? It's been here at least 20 years and is the best on the island.

@gardengal48 (PNW Z8/9) I'm not sure. I looked for some online pics and the place I remember looked smaller and a bit funkier (in a good, organic way). it was quite small. Great food on that island! And gardens!

I love sushi, especially uni. The flavor reminds me of the green stuff in lobsters. And I love having what I call a wasabi wake-up.

Annette's comment reminded me of the first time I ever had sushi. A very attractive guy asked me on a date. Then he asked if I liked sushi. I said "Yes!" even though I had no idea what it was. We ate lots of it and I thoroughly enjoyed it, not knowing the price. When I went to get some by myself, I had sticker shock. Elmer is right about omakase. We have an excellent place nearby and go for an occasional splurge. I close my eyes when I put it in my mouth to better concentrate on the taste. Soooo good.

Also, makes me think of that old song, "If you knew Sushi, like I know Sushi..."

I like poke bowls and like not love sushi. My kids really like it and we apparently have many good sushi restaurants around here.

Not really. We eat surimi. I make crab salad with it. I don't really like seaweed or plain, bland white rice.

Olychick, I typically use a stand fan to fan the rice while stirring it. The fanning part is important, and sometimes I just use a table fan. The rice will not be sticky enough without fanning.

"fanning rice".......that's a new one on me. I've made sushi rice at home a number of times and I have never, ever fanned it!! If you use a short grained Japanese rice, it develops that sticky quality all on its own with no fanning required. It is a very starchy rice intended specifically for that purpose.

btw, sushi rice is hardly just bland white rice. It is typically seasoned with rice wine vinegar, sugar and sea salt.

@gardengal48 (PNW Z8/9) see here: https://duckduckgo.com/?q=fanning+rice+for+sushi&t=iphone&ia=web

I took a night school course on sushi making and fanning the rice was definitel emphasized.

The woman who taught the course used a table fan.

Why bother with all that fuss and nonsense if you can make perfectly good sticky sushi rice without any need to fan? I've never seen any fanning going on at any sushi restaurant I've visited........

ETA: Most sushi restaurant just use a rice cooker, the same as I do. No fanning!! (even that link has several articles that have no fanning involved at all).

raee, My husband got sick on a salad a Wendy's that had red onions. He still will not eat red onions after 20 years. It was most likely NOT the red onion, but that was the impression.

If you haven't had fanned rice, which is the authentic way to make it, maybe you don't know how much better it is?

I love Sushi!

Hamachi is my favorite.

In my city the restaurants must freeze if at a certain temp for a day or so, said to destroy potential parasites - that makes me feel safer, but don't know how much flavor and delictibiliity that might destroy, hmmm.

We have occasionally tried it homemade, which is fun but nowadays just buy it for the professional results.

We once made salmon carpaccio for a dinner party with fisheries biologist, they wouldn't touch it, haha. I have been sick from salmon ceviche from a local restaurant, I think they handled it badly, not fun.

Recently (April 18) on salon.com there was an article talking about how to be smart....

One more thought, my husband used to make salmon rolls that he ad-libbed from a sushi place years ago, cone-shaped nori with salmon and herbs, cumcumbers, avocado, crispy skin-on seared salmon and then the rice, and homemade pickled ginger - must do that again soon. Shiso, exotic at the time to me, was key and we grow that every year now - a unique and pungent flavor .

Sashimi is my favorite. Since moving to Florida from NY, I haven't had good sashimi or sushi, nor feel comfortable eating it here.

There were so many great sushi restaurants in NY. Unfortunately, not the case in Florida.

Salmon sashimi is my favorite. I'm not a fan of rolls.

Jane

lat62, I LOVE shiso, better known as perilla, a common garden tender perennial. Such flavor!

Before COVID, at work, my lunchemates and I called it sushi Thursdays and I have sushi socks. So that's a big ol' yes.

sushi socks