WHERE you get you sushi is key and personally, I feel it is the RICE, not neseccarily the fish, that is hardest to get around...

I visited a place around here in Los Alamitos, CA called Sango (call first and make reservations, it gets packed for lunch). If done correctly, the rice should NOT BE STICKY OR DRY and should have an almost sweet taste to it. I have yet to find a sushi place that does it half as close to the delicate taste that Sango does. The rice should compliment what is contained within (or on top)...I've had sushi rolls where the RICE, not the raw fish, almost made me gag.

Then again, I don't hit up alot of Sushi bars...nobody I know wants to go with me. 8-(

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Sean Shrum
http://www.shrum.net