I’m making sushi at home tomorrow. I’m not a particularly good cook. Given that, I’d like to know what your favorite sushis are and what are generally good ingredients to use besides rice and salmon.
My favorites are spicy tuna rolls and salmon skin rolls, but really, I love them all.
Are you making sushi with raw fish or other types of ingredients? If you have quality raw fish, you can add pretty much any type of sushi grade fish.
If you want to avoid raw fish, there’s still plenty of other ingredients you can use. Avocado, cucumber, and imitation crab is a tasty combo. If you have shrimp, you can dip it in some panko batter and deep fry it as well. Boiled shrimp that’s cut in a sagittal fashion can be laid flat on the sushi rice. Baked eel works great as well. You can make some sweet eggs and have some tamago sushi. The Koreans I know make their own type of sushi with slices of julienned carrots and ham rolled together with rice and nori (seaweed).
The most important thing for sushi besides fresh ingredients is the rice. Making vinegared rice is easy, just cook the rice as usual and then mix in some sugar and vinegar. Our family recipe is about 5 cups of rice to 1/2 cup sugar, 1/4 cup vinegar and a pinch of salt. Recipes will vary, so just add a little at a time and keep tasting until you find a medium you’re happy with. If you can, use short-grained rice as well since the texture is much more fluffy than long-grain rice.
Other than that, furikake, soy sauce, and toasted sesame seeds can help round out the flavors. Enjoy!
Ika is the only sushi I’ve tried and not liked. Tastes too much like bait to me. 
My favorite is a “Green Mountain Roll”- smoked trout, bacon, and cream cheese. Should be easy for a non cook.
Unagi! (Smoked eels)
Albacore (I forgot the Japanese name) and hamachi (yellowtail).
I like the tiny orange fish eggs.
My tip: instead of wasabi + shoyu for dipping, go to the Asian section and get Chinese mustard powder. Mix some of the powder with a little water, then mix the result with shoyu (important: mix the powder and water first before adding shoyu.) Wasbi is an acquired taste, but the Chinese mustard is good for Western palates. Also, it’s good if you have both wasabi and this for dipping.
Oh, by the way: I have heard that sushi seaweed causes sharts. I will test the next time, but you might not want to eat too much seaweed unless you know for sure it won’t irritate your stomach.
I like yellowtail with crunchy roe on the outside. Smoked eel is good too. I’m not crazy about wasabi, but a bit of eel sauce or soy sauce plus a squeeze of lemon works for dipping.
Uni. It’s best when you catch the sea urchin yourself and eat it direct.
Seconded enthusiastically!
Where do you do this?
What are the regulations for catching sea urchins?
How do you clean and prepare them?
Spicy tuna rolls with all the crunchies, crazies, sprinkles, and spicy mayo swirls are nice.
Sometimes I have had vegetarian sushi rolls with strips of burdock or daikon, much like the more common cucumber, carrot, and avocado inclusions. It’s ok, and a bit of an acquired taste… like to experiment with pickled turnip.
There are so many - are you up to creating a multiple-choice poll?
Honest truth? It’s been a few years since last I used scuba, but then they were considered “pests” with regards to the kelp forests in So Cal. Crack 'em open and dive right in, so to speak. I guess it helps if you know what you are looking for.
For what it is worth, in my opinion the best way to describe the taste of uni is like taking a bite of fresh seawater.
Edited to add…
It’s be a while since I have done any underwater hunting. I do not know what the regulations are these days, but uni is still one of my favorites at the sushi bar.
Not sushi in the cultural sense, but the mention of scuba reminded me of hunting scallops in northern Norway. Plopped my catch bag right down on the dock, cabbed down the dry suit, out with the diving knife and plopped a couple of them down the hatch while they were still quivering.
Dear god, it felt manly.
Salmon and avocado is the yum.
As is salmon skin rolls.
mmmmmm…
I might have sushi for lunch… 
Manly, yes. But girls like it too! Pulling prawn pots and downing a few while still wriggly (the prawns, not us prawn pot pullers!) is out of this world as well.
What Mister Owl said about uni tasting like a bite of fresh seawater is spot on. Living where I do much of this sort of thing is covered under subsistence laws, so we eat it often, either from a boat or the beach.
I still haven’t worked up the courage to try eel though, there is just something so wormy about them…
TAKE ME WITH YOU!
Please?