Wow! Where is the sushi love?
A common misconception is that sushi = raw fish.
True, many of the best sushi toppings and contents are served raw but many, many are not ... e.g. these:
Abura age.
Inarizushi.
Aji
Ebi (as opposed to ama-ebi).
Wagyu (often served lightly cooked) - and Gyutataki.
Huge variety of fish is often served tataki (seared over a flame).
Anago.
Unagi.
Kani.
Saba.
Tamago-Yaki.
Ika.
Tako.
Sushi has really taken off around the world over the last 20 years and is now a standard choice in most cities and towns in developed nations.
The quality outside of Japan varies greatly however. In Australia there is some great sushi to be found, but the average sushi bar or take away is very poor. The majority of these are run by Chinese and Koreans and although doing a roaring trade! they use cheap, low quality ingredients and are badly made ... most use no or very little sushi vinegar in the rice.
It does the wonderful world of sushi a terrible injustice.
I might just write a strongly worded letter to the internet to complain!