Use whatever sashimi-grade fish you can get your hands on that suits your taste.
It's not easy to find sashimi-grade fish unless you live near a Japanese market.
Most supermarkets and fishmongers will not carry this grade of fish.
Some grocers will care "sushi grade" fish, which has undergone deep freezing, intended to kill bacteria.
If you aren't fortunate enough to live somewhere that sashimi grade fish is available, either cook your fish or research more on the freezing process to remove parasites.
You can also purchase sashimi grade fish online. Here's just one highly reputable vendor for example: Catalina Offshore.
They even carry some harder-to-find items, like abalone, uni, and monkfish liver!
- Maguro (tuna)
- Hirame (fluke or halibut)
- Hamachi (yellowtail or amberjack)
- Tamago (sweet omelet)
You'll also need to prepare sushi rice
- Short grain rice - white or brown
- Rice Vinegar
Additional ingredients include:
Optional ingredients include:
- Nori (seaweed sheets) (typically used, but I don't like it, so I didn't use it)
- Pickled Ginger
- Tobiko or Masago (fish eggs)
- Sesame Seeds