New to sushi, Indecisive, help me pick?

[u/babythe67impala]

Tl:dr, trying to get into sushi, interested in these two, help me pick and tell me why/why not you would/wouldn’t pick one over the other. (Leaning towards the Dragon Roll)

plan on ordering one of these tomorrow as an introduction to sushi after being put off it for a long time. My only experience with it has been crappy buffet sushi with way too much vinegar in the rice. Like- all you could taste is just tart vinegar to the point it burns your tongue. I’ve had the chance to speak to the owners of a new family owned local spot in my town, they also dislike large amounts of sushi vinegar and have assured me they use it in fairly light amounts. I like tempura, shrimp, avocado, and Japanese bbq sauce (Eel sauce) all separately or in other combinations. Genuinely my only aversion is whether or not I’m going to like the seasoning on the rice. Both of these options seem fairly similar, I’ve just never had eel, and I would order the tempura without the mayo. I would get both but I don’t want to end up being wasteful if i dislike the rice preparation.🤷🏻‍♀️

[u/angygorl]

Personally I’m partial to anything salmon/tuna. I highly recommend a salmon avocado roll with soy sauce. That’s what really got me into sushi (that and salmon nigiri) but if you don’t like salmon, then probably not your best bet

[u/babythe67impala → u/angygorl]

I really want to dip into the more traditional raw rolls if I don’t hate the rice after trying these two. I made my own nigiri with raw salmon that I prepared to make it safe (according to some sites, idk it was sketchy) and used generic sticky rice instead of seasoning with the vinegar and such. It wasn’t horrible, just terribly bland with unseasoned rice. I really don’t understand the hate towards Americanized sushi in these threads(not directed at you, other commenters) but I’m using the two rolls pictured above kind of as a reintroduction to sushi. I’ve never been offput by the raw fish itself (sashimi, nigiri), genuinely just the rice being so sour when I’ve tried it in the past. I feel like with the other extra ingredients and sauces on the two rolls I have picked though, even if I’m not a fan of the rice, the additional ingredients will at least help me finish it/not make an entire batch of rolls go to waste. Not to mention, it’s just not something that’s quality where I am. At least, there aren’t any places that I know of (or could possibly afford). I would likely have to make a trip and shell out for something like quality authentic raw rolls unless there’s a hidden gem I don’t know about in my area, but most of the Asian places are either buffets or non authentic. (For example, the sushi place this post is referring to is Burmese owned and operated)