Photography of the outside world. We Eat Together: Food Photography Composition Guide. Serious food styling rather than photo snaps at a restaurant. Has food-related tips rather than generic photo advice.
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American sushi restaurants offer enormous, gaudy rolls stuffed and coated with a kitchen sink worth of ingredients. They bear the same relationship to Japanese cuisine that Tex-Mex does to Mexican.
I am not a fan.
I consider them a blot on the menu.
Recently, we took in a local art show. That’s us, getting all arty these days. [Landscape]
Anyway.
We stopped for lunch at a sushi restaurant, name withheld due to the level of snark herein. Although classic sushi choices were limited, the menu had an entire page of these behemoths. I decided I would try one. With no way to choose, I ordered the roll named after town we were in. The description promised deep-fried, smoked salmon, crab salad, cream cheese, topped with mango sauce, sweet soy-reduction, green onion.
Did I like it? No. As sushi, it did not change my opinion that dairy and cream sauces have no place on a sushi roll.
Did I like it? Yes. As food, I could see how the accretion disk approach might work.
Will I order this or one of its cousins? Never. The purist in me remains offended.
My safety order.
Process Notes
Taking pictures of my food made me feel as if I were cosplaying an influencer.
Onwards!
Katherine
Virtual Brush Box 
Right on the money here! I think that the restaurants want to stay in business, so they create these monster rolls that their customers will like. Same as your Tex-Mex comparison. One of the best Mexican restaurants I’ve ever been to is Fonda San Miguel, Austin, TX, with a cuisine of interior and coastal Mexican foods. Unbelievable experience. Got a chuckle out of the two photos comparing the two different sushi offerings. The food photography link tells me why I get sucked into buying cookbooks! MM