* Selecting Seafood - 1.) Go to a reputable vender – one that goes through a lot of fish. 2.) Observe or ask if their ‘sushi-grade’ fish is prepared and stored separately from their other fish – this will prevent cross-contamination. 3.) Use your senses – smell, touch, and sight. The fish should only smell like the ocean, it should be firm to the touch, and the color should be bright and vibrant.
* Most general grocery stores these days have a sushi counter with prepared containers. They should have seaweed salad there.
* Inspired by
Bon Appétit