It’s recommended to use sea fish to make sushi.

Salmon is probably one of the most popular kinds of fish for sushi. It’s the best choice for beginner chefs. The salmon you’re going to eat raw should be farm-grown. In wild nature, salmon often contains parasites.
Tuna is great for sushi. It contains a lot of protein and good fat. You can choose bluefin, yellowfin, bigeye, skipjack, bonito, and albacore tuna. It’s resilient to parasites, so it’s one of the few kinds of fish that are safe to be eaten raw.
Yellowtail contains a lot of fat and is very popular among sushi chefs. It’s used for sushi and rolls both fresh and cooked. It’s called “hamachi” in Japanese.
Mackerel (saba) has a potent fishy flavor. The Japanese like the taste of this fish but others might not find it very attractive. Before serving, mackerel is cured with vinegar.
Rockfish are also cured in vinegar.
Halibut is not a very fatty fish that contains omega-3. Sushi chefs love it for its rich taste.
Iwashi are often used to cook sushi in Japan. This fish has quite fatty meat that goes bad quickly. This is why it’s rarely served fresh. Iwashi can be salted to remove the water from it or marinated in vinegar to store it and make it sour.

To eat fish raw, it’s better to choose farm-grown fish. Freshwater fish shouldn’t be eaten raw because they contain parasites.

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