It didn't taste bad, but I did feel bad for eating Flicka.

Oh, there are plenty of different kinds of sushi ingredients used in Japan. I was just saying that I, for the most part, only eat edomae sushi.

I find that the strange rolls found in foreign sushi restaurants, such as some referenced upthread, are usually pretty bad. Often disgusting in fact, especially when they include Mayonnaise and cod roe. But, there are equally disgusting items at many low-end sushi restaurants all over Japan.

This really does bear repeating.
I neither hate natto nor love it, it's not something I like to see in a norimaki. On the other hand, I wouldn't say it doesn't "belong" there. From my point of view it doesn't belong in an edomae set in a high end sushi restaurant, but that's another matter.
And you rarely see the stomach churning combinations that often make it into humongous giant futomaki in the high end joints, they are still sushi though. At least the California type American rolls are small.

I did used to balk at the various California style rolls (with a few noble exceptions) but having visited the overhyped but still tasty Sticks & Sushi when in Copenhagen, I've been converted.

Another thing I've noticed in London sushi places - maki are significantly cheaper than nigiri, per comparable amount. I suppose they use less valuable cuts of fish, are made in bulk (relatively speaking) and are often mixed with less expensive ingredients. Is this a general phenomenon?

I'd say so, yes. Maki seems generally smaller to me as well (at least in European sushi places)? Much much less fish compared to a normal sized piece of nigiri..

There's the skill element also. Edible maki rolls are quite easy to do, passable nigiri are much harder.

Hmm, I stayed in the hotel that is located in when in CPH a few weeks ago and didn't eat there. Had some drinks there but ate at other restaurants. Who knew.... ;)

There's a hotel with a Sticks & Sushi in?

Ahh... It's in the Tivoli hotel, the big conference place.

It's quite a big chain in Kbh - have been to a few locations now. Always enjoy it, although i have been given a tip for a place in Nørrebro now...

That sticks and sushi place includes "sashimi" rolls, perfect for those who don't believe that rice (or seaweed) belongs in sushi.
Daikon shake
http://www.sushi.dk/takeaway/starters.html

I'm fine with most vegetables in sushi, but jalapenos and asparagus are the two that just don't work for me.

Yes, it was the Tivoli. It is on the roof with nice views.

Non-seafood meat

If properly made - and that's a big IF - maki actually require more skill than nigiri to make.

How about Black Pudding?
:p

Be fair. Black pudding goes with everything...