While I find the thought of the onion pieces (and canned, fried onions in general) repellent a local sushi restaurant makes a fried roll called Godzilla roll that is fantastic. The roll contains Eel, white fish and salmon, is dipped in tempura batter and fried until the fish is just cooked. Topped with fish eggs and a spicy mayo based sauce. The interior is moist and wonderful, the exterior just crisp enough and all of the flavors really work together.

No canned onion pieces, though.

I say put whatever you want in it. If you can sell it, then good for you. I love a good whacky roll (as my Mom calls them) with eel sauce, crabmeat, something fried, maybe some cucumber and cream cheese etc. For the purists, there's always the nigiri menu.

Godzilla indeed!

Can you get the restaurant to serve this monster on a stick?

Check the Texas state fair.

I agree. However, I've never tried banana sushi and, tbh, I probably never will. It sounds absolutely disgusting.

One of my local sushi places always includes smoked salmon in their nigiri assortment. I have to ask them for fresh salmon sushi instead - as I'm not a fan of smoked salmon.

Another of my local sushi places has a couple of rolls that include smoked Salmon (and which I don't order).

RE: the deep fried onion crumbles. Here in CA they have become extremely popular. "xxxxx Crunch Roll" Didn't do much for me, but I do really like the other trend of spicy mayo drizzle on some of the rolls.

What about avocado? I've not yet seen it in Japan (traditional sushi bars), but it's been common in CA for 20+ years. I think it's a perfect sushi ingredient.

Where is "local" for you???

Not an upscale ingredient but it is commonly used in Japan, plenty in the Department store and supermarket sushi takeout selections. It emulates some of the "mouthfeel" of tuna belly, I have a Japanese friend who calls it "poor man's sashimi", he served it at a gathering, ripe and sliced together with soy sauce and wasabi. It's particularly popular as a temaki ingredient (at some parties and reunions an assortment of foods are laid out and guests assemble their own temaki (literally hand maki) sushi rolls)
http://blog-imgs-54.fc2.com/s/a/k/sa...0501204749.jpg

Had that very much on my mind :D

But without avocado, how would they make dragon rolls? :(

San Diego - one issue with our local Sushi places is that many of them try to be more trendy than traditional - other than Sushi Ota, which caters as much to Japanese businessmen visiting the area as it does locals.

Absolutely

For the most part I only eat Edomae (traditional Tokyo style) sushi.

I am not a fan of California "sushi" with avocados and other non traditional ingredients. Especially those rolls with all kinds of strange ingredients are repulsive.

Honestly some of the weirdest sushi I've had was while in Japan that includes duck, raw horse meat (don't judge me it looked kinda like tuna and nobody told me until after), and wild boar. The only thing I think is weird in sushi is maybe bacon, I can't see how that would work.

as part of sushi? yuck!
...
..... But I had it in a normal restaurant in japan with some pickled garlic and minced ginger. Yummy! superb :D^