I bought it from Fresh and Easy but I am not sure if this store chain has extended outside of Southern California. I don’t really know how to determine if the fish is sashimi grade outside of it being labeled as such. I know for a fact though that the fish should be at its freshest to be considered at this grade.

Btw, about the recipe — how do I know the fish is sashimi grade or where do I get it? Thanks!

Yes. No extra summer torture.

I know what you mean. I buy my tuna at a reputable food chain a few minutes from my house. Actually, I was happily chomping on the raw fish cubes when my daughter, who is in a pre-nursing program and took Microbiology last summer, said, “Mom, there is a worm (she mentioned a very complicated scientific name that I can neither spell nor pronounce) you can get from raw fish that will claw and attach to your stomach walls and multiply there.” I was like, “Aaackk”! Yep, tell me after I finished 99% of the dish. What’s the point of stopping now? I already ate most of the raw fish so I continued chomping.