I would love to have sushi in Japan, what could be better? I tend to overstuff if I'm making something with multiple ingredients, like a California roll, because I use a little too much of each ingredient, and then it's hard to manage. I don't think I've seen long grain rice in a professionally made roll, but maybe I haven't paid enough attention. Short grain is definitely the proper rice for sushi, no doubt. I wouldn't say you're a snob for noticing that. :)