The best sushi I’ve ever had comes from a place in Jasper called Oka Sushi. No where near the ocean but the owner runs down to Vancouver to get his fish every week.
I love the unagi (eel), uni (sea urchin) and mackeral (can’t remember the japanese for that). Yummy!
For those of you who don’t like the seafood may I suggest the Alberta Roll? 
Tuna alone is a great example of the tremendous range of sushi. Typically it’s bluefin or yellowfin, but there’s a vast range of cuts, qualities, and preparation methods. Sushi lovers learn to appreciate the different cuts, though the classic is the fatty tuna belly, toro. But even then there is vast range of subtypes and preparations. Tuna is usually sliced for sushi of course, but it can also be chopped and seasoned. It can be quick-seared with a flame torch. Or it can be smoked. One of the most interesting examples I’ve had was straw smoked toro, melt-in-your mouth richness combined with a very deep smokiness.
Sea urchin is another example. It’s usually prepared with other ingredients in a sort of bite-size seaweed roll. Recently we were served sea urchin topped over rice just like regular sushi. As soon as I tasted it I immediately realized why. This particular variety, whatever it was, had a much lighter, more delicate taste than the norm, and deserved to be served differently. That’s part of what being a sushi chef is all about. I would know more about this stuff but my favorite chef at the local sushi bar struggles with English. Sometimes he can only tell us what he has just served by its Japanese name. I forgive him. A lot of the stuff is flown in from Japan and if it’s so exotic that it doesn’t even have an English name, so much the better! 
I’m guessing, “Chicken of the Sea”, or “Bumblebee.” 
Delicious. Which is unfortunate, considering its price…
Delish but gets tedious after a few pieces because of the rice. I still prefer a sashimi boat. Lots of tuna belly, salmon, smoked marlin, abalone, sea urchin.