Why do people classify sushi as ethnic (Japanese) cuisine, rather than seafood, which is what it really is? Some of the more high-end seafood places already classify it correctly, like at Blue Fin in Times Square,where I had a wonderful lunch while in New York this week. The menu includes all the standard, fresh fish you'd expect from a seafood restaurant: crab, lobster, mahi, etc. but they also have sushi.
It's such a good idea that I expect someday all seafood places will offer sushi too.