You probably think the fish is the most important part, but let’s be honest—it's just a fancy piece of protein that got a ride on a plane from somewhere ocean-y. The real trick is freshness. Chefs will tell you the fish should be "sashimi-grade," which is a term that sounds official but basically means "we won't give you food poisoning."
Surprising fact: salmon wasn't even a traditional sushi ingredient in Japan until the 1980s, when Norwegian fishermen basically begged Japan to try it. Imagine being so desperate to sell fish that you fly across the world and say, "Just taste it, bro!" Now it's the most popular sushi fish on Earth. Talk about a career pivot.
