^^^ That’s a fusion cuisine opportunity right there if ever I saw one.
That is probably a combo of Sriracha and mayo.
There’s a place down the street from me that serves tako tacos.
My friends loved sushi and tried to get me into it, but it didn’t click until a coworker took me to a sushi restaurant and walked me through what I was tasting. When you get the opportunity, go to a nice sushi bar and order something like a nigiri plate or chirashi bowl, which will have several different types of nigiri, most likely fish only. Or order a few different specific types to get things like the octopus and eel.
You won’t like it all. Thinking you’ll like all sushi is like thinking you’ll like all southern food or all Italian food. It has many different styles. I like California style, with sauces and big, bold flavors, but once in a while, it’s good to find a hole in the wall place where they warn you “We don’t have anything with cream cheese in it.” (I’ve actually been warned about that. Their rolls were simple but very good.)
Yep, there’s a lot of room for individual taste. Me, I don’t like the “California” style or cream cheese or avocado, so for me it’s pretty simplistic and bare bones, going for subtleties of light flavors. Although I like an occasional wasabi-heavy or strongly flavored choice like mackerel. It’s all good, though, and part of the appeal is that there is such a wide variety of things under the “sushi” category most people will find something they like.
I’ve yet to meet a sushi place where, if you go up to the counter (whether in a sushi bar or a grocery counter) and say “I prefer X, not so fond of Y” they don’t jump to steer you to what you’ll like.
In fact, when a good friend introduced me to sushi she and the chef both asked me what sort of fish I already liked, and what sort of other flavors/vegetables so they started me on items heavy on those. I’ve occasionally sampled other things, some I liked, some I didn’t.
Sushi chefs take great pride in their work, and in making food other people will enjoy. That’s one reason I prefer sushi restaurants to the grocery counter - you can get a really nice level of personal service and presentation when a chef is preparing your food while you wait. If you are in front of a sushi chef be sure to take a moment to appreciate the visual arrangement of the food on the plate and say something nice about it. Doesn’t need to be elaborate, but it’s part of the etiquette that isn’t always mentioned.
At my regular Sushi place, I used to have to ask for the regular stuff. The staff said most of the customers want the low sodium stuff.
But we are very much regulars there, so they make sure we have the good stuff on our reserved table these days. 
This is the place that does the sushi for my Kroger store.
They were giving out samples this afternoon. I had two, they called it a summer roll. I don’t think there was any fish in it. There was a sweet/sour type sauce drizzled over it. Tasty, but I decided to buy a platter of spicy eel rolls. First time I ever had eel. It was not as strong a flavor as I was expecting. I ate a couple that were still cold. When I finish them off I’ll let them warm up a little.