Salmon is one of the most popular ingredients used in sushi and sashimi, but to ensure it is safe, it should be previously frozen, or farmed appropriately
‘Sushi-grade’ fish is the term given to fish that shows it is safe to prepare and eat raw. … Known parasitic fish, such as salmon, should be frozen at 0°F for 7 days or flash-frozen at -35°F for 15 hours.