Now, you all got me going. I LOVE SUSHI!!!!!!!!
I have to agree Jetpilot. Uni w/ quail egg is fantastic.
Other favorites are Saba, Sake, Ika, Ikura, Hotategai and Homachi. I've had bad luck w/ Toro (in my area, anyway). I think the quality Toro goes straight to Japan. I've been to one sushi bar that had fantastic rich, creamy, NON-stringy, melt-in-your-mouth Toro. It was $13.00 for a two piece order, however. Has anybody ever had Ankimo. It's steamed Monkfish liver. Super rich but, to die for. One type of sushi that I get in Houston but not in Boston is White Tuna. It's albacore tuna (I think) that has been seard around the edges. Makes an interesting texture and taste. Anybody know why it is not available up here in the North East? Now to the question. Wasabi is a must to complete the flavor of sushi. I mix a little in my soy sauce, as well.