Monchichi, technically sunomono would be similar to ceviche; that is, marinating thinly sliced vegetables or seafood. In this case, some rice noodles and shrimp.

Raidar, if a sushi joint focuses mostly in rolls, I would turn around and walk away. My reasoning is that the skillset required to make sushi vs. maki are completely different. In the case of rolls, you can “hide” imperfections (or hide “something else) and most people won’t care. However, sushi is more visible, hence, if there is something “odd”, it is quite likely you will notice right away. Now, that does not mean makis can’t be made artful/colourful – the picture above of the rainbow and dragon would be good examples. But, then again, that’s me… ^_^;;;

I’ve often wondered if in the west, sushi joints played to the sweet side. A new place opened here in Edmonton, and although I haven’t been I did pick up a menu. There focus seems to be maki, with elaborate concoctions that would, in my opinion, draw too much away from the fish. Who knows.