In cultures where raw fish is exotic, everyone has to get over the ick factor the first time they try it (the first two or three times I think), but that doesn’t mean that everyone will like it once they’ve gotten past that point or even once they’ve finally tried good sushi. There are people who don’t like ice cream or eggs or other widely appealing foods. There are probably people in Japan who’ve tried the good stuff and just don’t like raw fish.
Partial List:
Bacon
Lox
Bacon&egg on a bagel. Not any old bagel. A good bagel that tastes like I got it in New York.
Sushi. Largely for the fish but the rest is important too.
Ground chuck hamburgers no more than 85% lean.
Pizza, ideally Pepperoni, never ever, ever with pineapple
Meatball subs
Oysters, raw and Rock
Lobster
Corned Beef Sandwich with Cole Slaw and Russian dressing
Crab
Home made fried chicken
Vanilla and Mint Chocolate chip ice cream
Grilled cheese sandwiches
Clam chowder, Red and White
Barbecued beef ribs and brisket
Wine braised brisket
Big baked potatoes
Creamed spinach
Corn and corn bread
Pitted black olives
Duck
Shrimp with Lobster sauce
Sesame chicken
Egg rolls
Szechuan Garlic Shrimp from the little place down the street
That’s a pretty good list! I don’t think I’ve had duck, but everything else ranks high among my favorites.
Because it seems like a reasonable assumption that someone who declares a priori that sushi is unfit even for a cat is someone who is not likely to have had much direct experience with top-tier sushi restaurants. Much like the person described upthread who declared a dislike for sushi until meeting friends at a sushi restaurant and discovering that she loved it.
No, that’s a description of “popular foods”, which are popular precisely because they can be enjoyed in a wide range of quality and refinement. Not all foods are like that. Sushi, in particular, in my opinion is not. Or at least, there are such fundamental qualitative differences between sushi prepared by a highly trained sushi chef using the finest ingredients and lower-tier stuff that it’s really not even the same cuisine. It’s really a fundamental category difference. Which is not true, for instance, for hamburgers – the stuff served at any backyard barbecue is not qualitatively different from anything the finest restaurant could create and still call a “hamburger”.
This argument strikes me as interesting enough to deserve it’s own thread. Hint hint. 
Back to the thread, I find most foods in the category “Never get tired of” are on opposite sides of the bell curve. First really simple, but often hard to perfect. The simplicity means that they never overstimulate and I can endlessly enjoy the nuance (various iterations of cooked eggs). The other end are things that require perfect execution of ingredients and skills, and are often things I cannot manage to emulate myself. But that’s me.
Continuing:
Plain cooked and numerous other dishes made from Beef, Pork, Lamb, Chicken, Duck, Goose, Fish, and Shellfish
Mozzarella, mild cheddar, provolone, romano, parmesan, Land of Lakes American, and Sweet Mun-chee cheese.
White, brown, jasmine, arborio, and glutinous sushi rice. All with multiple seasoning variations and use in other dishes
Pasta. Fresh preferred. Gnocchi is pasta but I wouldn’t want it to feel left out.
Sausage. Brat, knock, and bock wurst. Italian pork sausage, Portuguese Chorize, breakfast sausage patties and links. All beef hot dogs, natural casing preferred.
Scrapple
I can go on about potatoes like Bubba did about shrimp in Forrest Gump.
Buckwheat and lots of flour based pancakes. Also latkes. I’ve made 1000s of latkes and never get tired of them.
Matzo balls in plenty of different kinds of soup
Split pea, beef barley, chicken noodle, tomato, Madras tomato, miso, and Italian wedding soup
Not done yet.
I don’t have to taste Bill Gates’ crap to know it’s still crap. 
As a data point: I have had salmon prepared by Jewish delis that are over 100 years old. I’ve had it cooked over a campfire. I’ve eaten both cold and hot smoked salmon. I’ve had it BBQd. I’ve even had it prepared by one of the top chefs in the Southwest. Doesn’t matter a whit - I fucking HATE salmon!
I’m not going to seek out better and better sushi places just to see it it ever gets edible. It won’t, and Life’s too short to waste it that way.
My introduction to sushi was in the early 1970’s. A new restaurant opened up in town. ( I live in a city that was mostly settled by Japanese farmers, Gardena Ca.). I stopped in for lunch and I had never seen a sushi bar. H kept putting things in front of me and I kept eating them, I loved it. When I got done my bill was almost $300.00. Luckily I had some company money in my pocket I was able to use but had to make a quick trip to the bank to replace it.
It may be that you have a real aversion to fish, and that’s OK. It means sushi isn’t for you. Incidentally, I’ll just note in passing that I’ve never known a top-tier sushi chef to serve salmon, although as I mentioned it’s common in lower-quality sushi. I was once served a pinkish fish at a sushi bar and I missed the chef’s description, so I asked if it was salmon. It wasn’t, and I think the chef was rather insulted by the suggestion!
Nothing wrong with salmon in general, though, and I do like it grilled and love it when smoked and carved very thin. Its use in sushi is frowned upon because it’s bland and cheap and in raw form is more likely than other fish to carry parasites.
Oh, iI didn’t mean to imply that the sushi I’ve had was salmon. Bad sentence construction on my part.
It’s isn’t an aversion to fish - as I noted, shark and barracuda are great BBQd. I would gladly maim for a decent piece of halibut properly cooked. It’s certain fish and certain methods of prep. that I can’t stand. Salmon as an example of the former and anything Japanese as an example of the latter.
I honestly don’t care if the food snob brigade proclaims something “the finest cuisine in the world”, then holds that opinion as religious dogma and insists that anyone who just flat-out doesn’t like how that cuisine or a specific food therein tastes is a subhuman barbarian. About all the condescending snobbery achieves is throwing excessive antagonism into a discussion that could be more maturely resolved on a “live and let live” or “you do you” basis.
Watermelon. I feast on it from late June through September, when the season runs out. I go through two a week.
I’m a watermelon fanatic too! I start buying watermelons at Sam’s Club in May and will hopefully get through September. I eat it every day and eat almost an entire large watermelon per week. I have to say that this watermelon season, I haven’t had a bad one.
This has been an exceptional year for water,melons. My gf gets one each week and I butcher it. We have a huge “watermelon bowl” that has a strainer insert so the fruit doesn’t sit in liquid.
The chickens get the rinds and they eat it down to the skin!
We take our rinds down our trail in the woods and leave it for the deer, raccoons, maybe even bears. There’s nothing like watermelon and cantaloupe rinds to stink up a garbage! 