I began learning to like sushi (sashimi) in my last year in Los Angeles. It took several times and a little guidance from knowledgeable friends, but in addition to California rolls and other such as starter sushi, I grew to actually look forward to whitefish, yellowtail, tuna, and salmon. I've had eel and liked it okay, too, but I never think of it because I'm so rarely in a Japanese jernt. Most of what I indulge in is from the sushi stand at the supermarket.
If you like lox and bagel, think of salmon as the Japanese version and go for it.