Love it.
Also the rice is a really great low-residue food source, and most important. I eat it with as much ginger as I can, which really helps inflammation. It is win-win-win.
Never had any parasite trouble in 35 years of sushi/sashimi/maki/sonomono consumption. Seems there is more recalls of tainted meat and produce than there is news stories about fish and parasites. Still, we all make choices.
Anyone concerned about parasites in raw fish, might want to consider a varietiey of cooked sushi and maki. I recommend a good salmon-skin roll. Fully cooked, crispy delicious, and good source of Omega-3. Or just a role with a krab mix and avocado and cucumber. Any eel is fully cooked, mackerel is cooked by pickling enzymes, smoked slamon is available, shrimp are boiled, krab is cooked, octopus is also boiled. You can even get a specielty with cooked tempura shrimp or soft-shell crab, and then have the whole role tempura batered and fried. The cusine is much more about color, texture, freshmess, and flavor then it is about raw.
Bottom line, a great