Question: Where can one sometimes find sushi prepared with crawfish?
About the article "Sushi", section "Western-style sushi".

Candidate passages:
Rice vinegar is a very mild and mellow vinegar and ranges in colour from colourless to pale yellow.
There are two distinct types of Japanese vinegar: one is made from fermented rice and the other, known as "awasezu" or seasoned rice vinegar is made by adding sake, salt and sugar.
Seasoned rice vinegar is used in sushi and in salad dressing varieties popular in the west, such as ginger or sesame dressing.
Rice vinegar can be mixed with salt and sugar to make sushi vinegar, which is used to season the rice used in sushi.
Seasoned rice vinegar is a condiment made of sake, sugar and salt.
Besides these three necessary ingredients, mirin is also sometimes used (but only rarely).
It is used frequently in the Japanese cuisine, where it is used together with Japanese round rice to make kome (or the sticky, sushi rice).
Although it can be made at home, prepared "awasezu" can also be readily bought at supermarkets. 
Food as an event.
Crawfish boil.
The crawfish boil is a celebratory event where Cajuns boil crawfish, potatoes, onions and corn in large pots over propane cookers.
Lemons and small muslin bags containing a mixture of bay leaves, mustard seeds, cayenne pepper and other spices, commonly known as "crab boil" or "crawfish boil" are added to the water for seasoning.
The results are then dumped onto large, newspaper-draped tables and in some areas covered in spice blends, such as REX, Zatarain's, Louisiana Fish Fry or Tony Chachere's.
Also, Cocktail sauce, mayonnaise and hot sauce are sometimes used.
The seafood is scooped onto large trays or plates and eaten by hand.
During times when crawfish are not abundant, shrimp and crabs are prepared and served in the same manner.
Attendees are encouraged to "suck the head" of a crawfish by separating the abdomen of the crustacean and sucking out the abdominal fat/juices.
Often, newcomers to the crawfish boil or those unfamiliar with the traditions are jokingly warned "not to eat the dead ones".
This comes from the common belief that when live crawfish are boiled, their tails curl beneath themselves, but when dead crawfish are boiled, their tails are straight and limp.
Seafood boils with crabs and shrimp are also popular. 
Sushi can be prepared with either brown or white rice.
Sushi is often prepared with raw seafood, but some common varieties of sushi use cooked ingredients.
Raw fish (or occasionally meat) sliced and served "without rice" is called "sashimi".
Sushi is often served with shredded ginger, wasabi, and soy sauce.
Popular garnishes are often made using daikon. 
All sushi has a base of specially prepared rice, complemented with other ingredients. 
Shrimp, crab, and crawfish boils can be found across southern Louisiana and the Gulf South.
But it is the crawfish boil that is most closely associated with the region.
The Breaux Bridge Crawfish Festival has been named one of the top 10 food events by "USA Today" and is a showcase for Cajun music and culture.
Major crawfish boils are held by churches and other organizations as fundraisers throughout the spring.
Tulane University holds an annual "Crawfest" in April, and the University of New Orleans holds an annual crawfish boil for all students at the end of the spring semester (Students unwinding on Crawfish and Unprecedented Fun—SUCAUF).
Smaller events can be found in backyards and parks throughout April, May, and June.
Locals traditionally eat crawfish, as well as crabs, without tools such as shell crackers or picks.
One reason for the popularity of crawfish may be price.
During the height of the season (late spring) the price may be less than a $1.50/pound retail for live crawfish (2006) with crawfish prices currently being around $.99/pound.
Shrimp and crab are higher valued cash crops, and can be a less affordable option for larger groups.
A boil is usually done in a large pot (60 to 80 quarts) fitted with a strainer and heated by propane.
However, some traditionalists see no need for a strainer and make use of a net or a wire mesh scoop.
Seasonings include crab boil packets, cayenne pepper, hot sauce, salt, lemons, and bay leaf.
Ears of corn, new potatoes, onions, and heads of garlic are usually included in shrimp and crawfish boils.
Some people will add smoked sausage links and/or mushrooms.
When cooking crawfish there is a debate over whether or not the crawfish must first be purged by covering them with clear water and a generous amount of salt for a few minutes.
Advocates argue that this forces the crawfish to rid their bodies of impurities.
Others argue that it does not work and is an unnecessary step.
A "Boil Master" is in charge of making sure the ingredients go into the pot in the proper sequence and controls the timing of the steps.
There is no right or wrong when seasoning a crawfish boil and many experienced boilers simply go by feel although there are some guidelines to follow and a great deal of opinions on how a boiled crawfish should be seasoned.
Many recipes call for a short boil followed by a period of soaking with the heat turned off.
The contents of the pot are removed, drained, and then dumped onto a newspaper covered table.
Sometimes, crawfish may be dumped into the traditional watercraft in which crawfishermen have historically used to traverse the bayous and swamps; a pirogue.
Bottles of hot sauce, lemons and melted butter are usually available, along with cocktail sauce at a shrimp boil.
Some families like to use Italian salad dressing or ketchup, or a mixture of both.
Howard Mitcham and his Guild of Chimney Sweepers (named in honor of a dinner that Charles Lamb hosted for the London sweeps) hosted a shrimp boil every year for French Quarter bohemians during the 1950s and 1960s.
He notes, "At our last big party we boiled 400 pounds of shrimp and 400 fat crabs for 200 guests and we drank eight thirty-gallon kegs of beer.
For music we had Kid Thomas and his Algiers Stompers, the famous old gut-bucket jazz group from Preservation Hall, and the Olympia Funeral Marching Band".
The Chimney Sweepers technique was to use new thirty-gallon galvanized garbage cans, filled one third full of water and brought to a boil with seasonings.
The shrimp were divided into 25 pound batches and stuffed into new pillow cases and tied off.
Twenty-five pounds of shrimp took about 25 minutes to cook.
One batch came out and the next went in.