Most of the sushi in WNY is Anglicized. In Japan, the fish piece is rubbed on the bottom with wasabi before being put on the rice cake. But, US consumers find that objectionable so even Wegmans skips the wasabi rub. In Japan, you are judged at the table (with Japanese) by how much soy sauce you use w your sushi, with lower amounts being more "cultured". By that standard, Americans are less so, using a lot of soy. Anyhow, I learned a little w my year in Japan, and occasionally partake these many years later. I sure didn't learn that taste growing up in WNY.