I don't know about y'all, but I never developed a taste for raw sushi/sashimi. Just had Japanese food last night, and really dug the sushi rolls I had and the little appetizers and all sorts of other stuff, but ... I don't have any attraction to the raw stuff.
I don't think I've ever seen anything from Peter D'Adamo on the subject, as he doesn't specify raw or cooked, anyway.
But what do the rest of you eat in Japanese restaurants, for instance?
In the days when I used to go to some of these places, I turned away some pretty pricey dishes being passed around, in favor of more "robata"-style offerings.

I can eat almost anything but sushi does not appeal to me at all. I have no desire to feel raw fish in my mouth. I'll take Rodizio over Japanese!

Oh boy!  I love, love, love sushi!!!  In fact, I love it so much that I used to have sushi night every Friday night!  I even sang a song about it, "Sushi Night, da da da da da, Sushi Night!"

I am really glad you brought this up because I still love sushi although I eat it less, mostly because of the expense.  However, I have been wondering about wasabi!  Is it ok?  I have never seen it in any of the food lists in any of the books.  Also, I do eat the pickled ginger, which I assume is not ok because it is pickled.  Are wasabi and pickled ginger compliant foods for me?

I always feel so good after eating sushi.  I feel like the food is clean, light and healthy.  I usually joke that I must have been Japanese in a former life because I love all japanese food.  

I have never tried sushi and I don't think I want to. I just do not like the idea of eating raw fish (or raw animal protein of any kind).

It took me a long time to even taste the raw stuff, but once I did, I loved it. Now I often order just the sashimi plate, and leave the rice for someone else. In fact, I'm taking my mama out for sushi tonight!

I also order the miso soup, and if it's on the menu, tsukemono (not sure if that's the correct spelling) which is Japanese pickles. Commercial sushi is a once in a blue moon kind of thing for me, as much of it has avoids. But if the fish is fresh, it's delicious.

For those of you who don't like the fish, look for umeshiro maki, which have beefsteak leaves and ume plum paste. So good. Not all places offer it.

My dear friend who spent several years in Japan, told me that Japanese restaurants that serve beefsteak leaves with their sashimi are considered to be of high quality, due to the anti-bacterial nature of the beefsteak (shiro) leaves themselves.

Do not care for sushi...just getting used to cooked fish  

sushi.... .....don't like it at all....

I was brought by my brother in a very pricey italian fish reaturant near Venice, and I can eat their raw fish (the most of recipes were raw fish with sauces, veggies and so on) but I know also sushi and I love better cooked fish , also if never dried up or overcooked. It should also be caught in clean sea , as differently they must frozen it and after thawing they serve you the raw fish. !!?? this for EU' s food security rules

Quoted from Drea

It took me a long time to even taste the raw stuff, but once I did, I loved it. Now I often order just the sashimi plate, and leave the rice for someone else. In fact, I'm taking my mama out for sushi tonight!

I also order the miso soup, and if it's on the menu, tsukemono (not sure if that's the correct spelling) which is Japanese pickles. Commercial sushi is a once in a blue moon kind of thing for me, as much of it has avoids. But if the fish is fresh, it's delicious.

For those of you who don't like the fish, look for umeshiro maki, which have beefsteak leaves and ume plum paste. So good. Not all places offer it.

My dear friend who spent several years in Japan, told me that Japanese restaurants that serve beefsteak leaves with their sashimi are considered to be of high quality, due to the anti-bacterial nature of the beefsteak (shiro) leaves themselves.

Tsukemono is spelled fine.
But the leaves you're describing are "shiso" leaves. ("Shiro" means "soup".)

If I liked raw fish, I'd go for the sashimi too, probably.
Many Japanese restaurants offer sushi with cooked fish. These can be delicious: Grilled salmon in cubes or mashed, with tobiko and maybe cucumber or scallion.
Maybe wasabi is rated as a horseradish; I'd go with that, if it's not specifically listed.

I like sushi rolls better than plain sushi or sashimi.  It doesn't gross me out, but it depends on what I have a taste for at the moment.  I think sushi and champagne go very nicely together (like caviar).    I'm sure there are very fine sushi grades of fish that I've never even tried.  I'm used to the usual American sushi house fare.  

One time years ago when I lived in NYC, a friend and I had been Christmas shopping together, and it got to be around dinnertime, and we were tired and cold and hungry, so we ducked into our favorite Japanese restaurant.  There was a chain of them, and you had to take your shoes off to go upstairs and be seated.  We liked this particular one of the chain.  I always enjoyed dining without shoes, sitting on the floor.  I think it really elevates the art of dining.  Anyway, we proceeded to get tipsy on hot sake (it was cold outside) and we decided to work our way through the menu until we could eat no more.  We made pigs of ourselves.  We tried all kinds of things.  Sashimi was nothing compared to some of the things we eventually got to.  I had to call it quits at the slimy point.  We were calling that dish mountain oysters, but I have no idea what it really was.  That was a fun time, and we totally enjoyed it.  Just thought I'd share the reminiscence.  

Quoted from O in Virginia

IThere was a chain of them, and you had to take your shoes off to go upstairs and be seated.  We liked this particular one of the chain.  I always enjoyed dining without shoes, sitting on the floor.  I think it really elevates the art of dining.

Pun intended? Little topsy-turvy there.

Usually Japanese restaurants give you pillows to sit on, in what's called a "tatami room", for the tatami mats the pillows rest upon in your private space, partitioned from others by rice-paper screens.

If you like champagne with sushi, you might appreciate the often more accessible beer with it. As a Nomad, I can enjoy it as a Diamond Superfood. Sapporo is a Japanese brand that I've found dry and "elegant" with sushi.

Don't care for the raw flesh foods in any form -- never have.  But I do like the rolls made with sticky rice, some delicate vegetables, pickled ginger, ume plum, cooked salmon and rolled in toasted Nori.

Ume Shiso, yes that sounds better. Thanks for the clarification, san j.

Never tried it. Do not intend on trying it. Turns my stomach to even think about it.

Kin'a glad to see the negative response, because people who like it often act like they can't understand those who don't.

I'm one of the world's pickiest eaters (okay, so that might be a slight exaggeration), and as I said, it took me years to even try raw fish...and I'm really glad not everyone likes it, because there's more for me!

Quoted from san j

Pun intended? Little topsy-turvy there.

Usually Japanese restaurants give you pillows to sit on, in what's called a "tatami room", for the tatami mats the pillows rest upon in your private space, partitioned from others by rice-paper screens.

If you like champagne with sushi, you might appreciate the often more accessible beer with it. As a Nomad, I can enjoy it as a Diamond Superfood. Sapporo is a Japanese brand that I've found dry and "elegant" with sushi.

No pun intended.    I noticed that, too, after I posted.  Maybe because it's so unusual for westerners, dining on the floor seemed special.  This place had flat cushions, but the floors were polished dark hardwood.  Very pretty.  There were leg wells under the tables, too.  I think there were some separate rice paper screened tatami matted rooms as well for more private dining.  I wish I could have beer, but it's an avoid for me now.  I used to enjoy it.

Tried sushi once, had to force myself not to immediately vomit it back up   me and raw fish don't hang  

I had developed a pretty serious habit of ordering avocado rolls almost every night before starting BTD. They call them green dragon rolls.... also, soft shell crab rolls were usually on the menu as well. One of the best things about a good sushi restaurant is the ginger dressing.... when they get it right. I was never crazy about the sashimi and that kind of raw stuff but I do wish I could figure out how they make the rice stick together... is it just added sugar or what?  

It's a special kind of rice: "Sushi rice", too. Shiny.

Quoted Text

Are wasabi and pickled ginger compliant foods for me?

find sources with no added junk or avoids

or learn making your own

wasabi paste has added coloring and other stuff

hydrate your horseradish and grind into flour.....make a paste
same with mustard
same with pickled ginger.....pickle your own
the pickled one tastes awful to me......think they add some form of sugar and it tastes like perfume

Eden pickled Ginger with shiso:
http://www.edenfoods.com/store/product_info.php?products_id=110240

Sushi Sonic Wasabi powder:
http://www.great-eastern-sun.com/index.php/real-wasabi-products/shop-for-products/condiments-2.html
comes in a couple of sizes

I"m with Princess Mia and AKArtlover....eeew, eeeew. and eeeeew!!!! Gross!!!!!

Quoted from SophiaVictoria

...but I do wish I could figure out how they make the rice stick together... is it just added sugar or what?  

First, you need to find Sweet Rice or Glutinous Rice...  Here is a page describing it in more details...

http://thaifood.about.com/od/thaisnacks/ss/stickyricehowto.htm