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fish fit for eating raw will always be labelled as sushi-grade. always go for grade 1, which is more expensive but absolutely critical. if the fish has been frozen, the letters IQF should be floating somewhere around the packaging.
and for the record, coming from a Korean, kim-bap is not sushi. it's kim-bap.
most of the stuff mentioned in the replies above, sorry to say, is not sushi. if you want to call it sushi, enroll in cutting school, buy yourself a yanagiba, and actually learn the techniques behind the art.
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