I really have to start doing that whole diving thing.
Salmon skin roll has always been a staple of my sushi orders. Spicy scallop roll and spider roll are excellent. Usually get mackerel nigiri as well.
To me, uni tastes richly sweet and iodine-y, like the fragrance of kelp forest. Which makes sense, as kelp is what they eat.
And that’s my favorite sushi - uni with a seaweed wrap, plus a raw quail egg yolk.
It’s an aphrodisiac too. 
Spam. It’s surprisingly good with sushi rice and nori. Easy too. Just fry it up and wrap a slab of spam and rice with the nori.
It is apparently very popular in Hawaii.
I’m not a big fish fan and I definitely don’t care for the taste of raw fish and fish eggs so I tend to make mine (or order) vegetarian.
Cucumber, carrot, pickled daikon, avocado, green onion are all yummy.
And I do enjoy me some wasabi - I can tolerate spiciness that makes most people combust.
…and you know what bait tastes like…
One I like, and that should be hard to mess up even if you’re not a master sushi chef, is kappa maki or cucumber roll. You just have to cut the cucumber into strips and roll it up!
Avocado maki rolls are my favourite by far, plus cucumber maki and omelette nigiri. I have simple tastes.
How is fish grabbed direct from the sea sushi?
I’ll quote the little bit I wrote in the “Teach me to cook fish” thread below:
They were both delicious. It didn’t really have the presentation of a nice sushi dish but it’s still essentially the same thing. We ate it was some soy sauce and wasabi. It’s actually an excellent pick me up after being covered in sweat and exhausted after fighting the fish for 30 minutes (time varies depending on the fish of course).
So, to answer your question, fish caught directly from the sea is good great, but not as good as a high quality cut you can get at a good sushi restaurant. The presentation and atmosphere of the sushi restaurant really add to the experience.
Plus, when you’re at sea, you get whatever fish you’re able to catch. At a sushi restaurant, they get their pick of the sashimi grade fillets available at the market. I think that’s the big difference.
Still very very very tasty though. 
My favorite sushi is unagi or tuna, but the best sushi to make at home is hot dog. Authentic Korean hot dog kimbap: hot dog, pickled daikon, imitation crab. Trust me, it’s delicious.
The plural of sushi is sushi.
OK. That’s not sushi either, even though I’m sure the experience is awesome.
You’re not using the ‘sushi=raw fish’ misdefinition, are you?
FWIW, my response was before your edit adding the other three paragraphs, in case it looks like I was selectively quoting in a misleading way.
So how exactly would you define sashimi?
Here’s what Wikipedia has on it:
They were cut to similar dimensions. I sure as hell didn’t bite a chunk out of the fish.
If it’s not a true sashimi, I’m fine with it I guess. I was just sharing my experience.
I’d like to hear your objection though.
“Sashimi” isn’t the same thing as “sushi”.
Sashimi is a type of sushi.
At least for me.
YES! This. Love me some crispy fatty smoked eel goodness.
…Dangit, now I want sushi, too.
scifisam2009 said that sushi wasn’t the same thing as raw fish, and she was right. There are many different kinds of sushi, and although some contain raw fish others do not.
The fact that sashimi usually (although not always) involves raw fish is beside the point. It would be beside the point even if sashimi were a kind of sushi because there would still be other kinds of sushi that don’t contain raw fish. However, sashimi is NOT actually a kind of sushi. If the dish doesn’t contain vinegared rice then it’s not sushi. That’s what “sushi” means.
I have a recipe somewhere for a sushi salad. Base of rice, the vinegar, wasabi, shrimp, carrot, cucumber, all the ingredients for generic supermarket sushi. Surprisingly, it’s very good. I found a little kit of make-your-own-sushi-seaweed- cones at Walmart that would be ideal for wrapping this salad in.