Making sushi and sashimi at home is a rewarding way to enjoy sea fish at its freshest. It does require extra care, because raw fish can carry bacteria and parasites if handled badly. With the right species, trusted suppliers and strict hygiene, you can prepare restaurant-style dishes safely in your own kitchen.
Sushi vs. Sashimi: What’s the Difference?
Sashimi is thinly sliced raw fish served on its own, usually with soy sauce, wasabi and pickled ginger. Sushi combines vinegared rice with fish, vegetables or other fillings, and not all sushi contains raw fish. Cooked options like grilled eel or cooked shrimp are good choices for beginners.
Best Sea Fish for Raw Dishes
Some species are far better suited to raw eating than others. Tuna, salmon, yellowtail, sea bream, sea bass, mackerel, scallops and squid are popular choices. Tuna and yellowtail have a firm, meaty texture, salmon is buttery and mild, and sea bream is delicate and clean-tasting. Mackerel is often lightly cured in vinegar first to improve flavor and safety.
Why Safety Matters
Raw fish can contain parasites such as anisakis worms, as well as bacteria like salmonella, vibrio and listeria. Proper sourcing, freezing and handling greatly reduce these risks. Never rely on appearance or smell alone to judge whether fish is safe to eat raw.
Buy From a Trusted Source
Purchase fish from a reputable fishmonger who knows you plan to eat it raw. Ask for fish labeled sushi-grade or sashimi-grade, though this term is not officially regulated in many countries, so trust and transparency matter more than the label. The fish should look moist and bright, feel firm, and smell clean like the sea, never sour or strongly fishy.
Freeze to Kill Parasites
Freezing is the most reliable home method for killing parasites in fish meant to be eaten raw. Many food safety authorities recommend freezing at minus 20 degrees Celsius for at least seven days, or at minus 35 degrees Celsius until solid and then storing at that temperature for 15 hours. Most home freezers do not reach such low temperatures, so check yours, or buy fish that has already been commercially frozen for this purpose. Farmed salmon is generally considered lower risk for parasites, but freezing is still the safest approach.
Keep Everything Cold and Clean
Keep fish refrigerated at or below 4 degrees Celsius until the moment you slice it. Work quickly and return unused fish to the fridge right away. Use a separate cutting board and a very sharp knife that are used only for raw fish, and wash all tools, surfaces and hands with hot soapy water before and after. Wipe your knife between cuts for clean slices.
Prepare the Sushi Rice
Rinse short-grain sushi rice until the water runs clear, then cook it with the correct amount of water. While still warm, fold in a mixture of rice vinegar, sugar and salt, using a cutting motion rather than stirring so the grains stay separate. Let it cool to room temperature before shaping. Cover the rice with a damp cloth to prevent drying.
How to Slice Sashimi
Use a long, sharp knife and cut the fish against the grain in a single smooth pull, rather than sawing back and forth. Aim for slices about 1 centimeter thick. Keep the fillet block cold and trim away any dark flesh, skin or visible bloodlines before cutting.
Simple Sushi to Try First
Start with easy styles such as hand rolls, called temaki, where you wrap rice and fillings in a sheet of nori. Rolls like salmon avocado, cucumber with tuna, or cooked shrimp with mayonnaise are forgiving and fun. Nigiri, which is a small mound of rice topped with a slice of fish, takes more practice.
Serving and Storage
Serve immediately after preparing, with fresh wasabi or paste, pickled ginger and good-quality soy sauce. Do not leave sushi or sashimi at room temperature for more than one to two hours, or less in hot weather. Eat leftovers on the same day only, and discard anything that sits out too long.
Who Should Avoid Raw Fish
women, young children, older adults, and people with weak immune systems or chronic illness should avoid raw fish and choose fully cooked options instead. If you have a seafood allergy, avoid raw and cooked fish unless advised by your doctor.
Common Mistakes to Avoid
Do not use fish that has been sitting unrefrigerated, skip freezing for species with parasite risk, or reuse cutting boards from raw chicken or meat. Avoid cutting corners on hygiene, and never use fish that smells off.
Final Thoughts
Homemade sushi and sashimi can be safe, impressive and delicious when you choose the right fish, follow strict hygiene and keep everything cold. Start with simple recipes, build your knife skills gradually, and always put food safety first. Guidelines vary by country, so check your local food safety authority for the latest advice.