: What's some safe advice for a beginner for making sushi? I suddenly felt like making sushi. I thought about going to the fish market and buying so tuna and salmon. Then I figured out that I have to kill the bacteria first.

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What's some safe advice for a beginner for making sushi?
I suddenly felt like making sushi. I thought about going to the fish market and buying so tuna and salmon.

Then I figured out that I have to kill the bacteria first. So far, I know that you have to freeze the fish under 20 Celsius.

Is there anything else I have to put into account?

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