I had a glass of scotch with my sushi recently and I found that the pairing worked well and on different levels. (Note: The scotch was a blend and was served with one cube of ice. The sushi included yellow tail, mackerel, cali roll (w/ real crabmeat) and eel.)
There to me is a natural salinity in scotch that marries with the salinity present in fish. Also, the peaty flavor of the scotch works well with the soy sauce (and even the ginger) and I find too that scotch can "cut" richer sushi like the eel and cali roll (avocado) on the palate. Has anyone else discovered this? Am I crazy?