Hmm good question as I love many varieties! To start, when it comes to the nigiri type, I love me some good salmon, fatty tuna, squid, mackerel, uni, and halibut. When it comes to temaki I love them in either yellow tail or the lower grade tuna cuts since they tend to be cheaper and the seaweed wrap brings it all together well. And finally when it comes to sashimi I tend to go for high fat content tuna cuts since it just melts in your mouth. But all and all, I can do almost any fish sashimi style and open to most in the nigiri fashion
What type of rice do you usual use for your sushi?