But cream cheese goes exceedingly well with smoked salmon - a.k.a lox. which I seem to recall seeing as a typical sushi ingredient as well.

Where did you seem to recall seeing smoked salmon/lox as a typical sushi ingredient?

Cream cheese is used in Philly rolls...

Raw fish It just doesn't work for me, it's primarily a texture thing. My work colleagues in Japan know that a good sushi place is wasted on me.

Fish floss, in Taiwan. My issue with fish/meat floss is the texture, but here...well, I'd try it once.

Sakura denbu is fish floss (you can get katsuobushi as a floss too: katsuo denbu - makes great okaka).
Sakura denbu is particularly popular around Girls' Day (Hina Matsuri) in March and is a common ingredient in futomaki and casual sushi (esp. Chirashizushi)

A repressed memory has just resurfaced. I spent a few months in Spain earlier this year and Sushi is just starting to penetrate the mass markets there. I got called over by an aunt to a stand giving out "sushi" samples and asked what I thought of them. Here's what I saw:

A lot of Spaniards (I'd say the majority, the figure is definitely over 50%) are pretty fussy eaters who don't like leaving their food comfort zone. Just as with the North Americans, nori seaweed is a turn off. So the food Czars at the Carrefour megamarkets have come up with an innovative idea to suit the Spanish palate: crushed dried fried onion bits, the kind that come in bags and cans.
First I was amazed that a norimaki had been deep fried in breadcrumbs, getting closer I realised that I was wrong. Finding out they were coated in dried onion pieces actually made me think that deep fried sushi might not be that bad after all. I backed off, gag reflex in action. This is how thousands of people are being introduced to sushi.
At least they aren't made with olives.

In London, you can find sushi in supermarkets featuring coriander/cilantro.

Do you have a favorite low-end sushi chain in London? I went to Yo! the other day because I was quite hungry and wanted something very fast. Not bad for the price. By the way, we tried the Tesco sushi. Yuck

Yes, mayo, especially mayo with food coloring in it, does not belong in sushi.

If you can call two branches a chain, then K10 isn't bad.

Wasabi disqualifies itself by having individually wrapped sushi (really can't get my head round this), but I like their onigiri, and their King's Cross branch is open late if I need something on the way home!

Agree completely about the Tesco muck. Problem is, as I get exposed to more and more of the good stuff my tolerance level for the lower end sushi shifts so I'm getting less and less satisfied with any of the chains.
Take Yo! One of the mixed menu options will cost from between �9 and �12.50
http://www.yosushi.com/love-club/blog/set-priced-menu
Alternatively, you can go to Sushi Hoshino in Holborn and get a sushi set for �12. It wees all over the Yo! stuff. I haven't been to a Yo! Sushi place for years.
If you're OK with the quality of Yo! but want a little bit of an upgrade, there's Yoshino (or Yoshinoya) in Piccadilly. I wouldn't recommend it to stut, slimy sauces galore as they do more of the "international" styles of sushi, but as I mentioned upthread, this kind does work well as "takeaway sushi", it's on a par with some of the more exotic sushi takeouts offered in Japanese department stores. Alternatively, The Japan Centre in Piccadilly also has takeout sushi.
When it opened, Wholefoods in South Kensington had half decent sushi. Don't know if they've maintained the standards.
Since I live in Camden, if I am going to go for sushi (which I don't do very often) I go to Shimogamo. It's a bit salmon heavy, not as refined as other places, but definitely well within my tolerance and enjoyment range. At lunch time they offer a huge sushi platter for �18, I understand the average price for a sushi lunch at a Yo! is about �14. The extra �4 is more than worth it.

Well, you're lucky in that respect I guess - not much in the immediate vicinity of Marylebone I've found.

Sushi is really the only thing I crave and sometimes I just want a fix, even if it's low end! Okay, back on topic

But meat floss?

It's all a texture issue for me.

Hand on heart, I'm not sure if I would be able to tell which was which if I was given pork floss and seasoned katsuo/dried bonito floss in a blind taste test. On the other hand, okaka (seasoned dried bonito) I see more as an onigiri filling, has a "darker" taste than the sakura denbu. Perhaps pork floss omusubi?