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Lots. It's very common, especially at extremely expensive sushi places, for some types or cuts of fish (or other seafood) to be cooked, and to be sauced differe

Lots. It's very common, especially at extremely expensive sushi places, for some types or cuts of fish (or other seafood) to be cooked, and to be sauced differently than others. Go to some $200+ a meal places and you'll definitely eat quite a bit of it. I think the most common way I've had it cooked it blowtorched, but some types of clams are baked, others are grilled, etc. (I live in Tokyo currently)

asguy 4y ago
It was a rhetorical question to the OP: fully cooked gill fish (enough to kill the parasites in fresh water fish) is extremely uncommon in sushi restaurants. As the GP pointed out, this might not be an issue in the US (because of freezing requirements). But I would not be one to be eating carp "raw". It's possible that this is the thing that takes narezushi mainstream, but I doubt it.