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The fish you use to make sashimi needs to be incredibly fresh. Go to a fish market and purchase sushi grade salmon, tuna, or yellowtail. Do not buy fish that is not considered safe to eat raw!  If there is no fish market in your area, try visiting an Asian market that has a seafood counter or ask the employees at your grocery store’s fish counter if they have any sushi grade fish available. Keep in mind that this usually just means the fish was previously frozen to kill any parasites.  Tell the fish monger or fish counter employee that you are making sashimi and ask them to cut it into a sashimi block so that you only have to purchase what you need to make sashimi. Sashimi is often served with a selection of fresh raw vegetables to complement the flavors of the fresh fish. Pick up a few fresh, whole veggies at the market when you purchase the fish. Some good options include:  Daikon radish Cucumber Carrots Avocado Shiso leaves You can enjoy your sashimi plain, or you can add condiments to flavor the fish. Some good options include:  Lemon slices Pickled ginger Wasabi Soy sauce to top with individual slices of sashimi. Rice is optional for sashimi, but it is a nice complement. Cook the rice according to the package’s instructions. Then, let the rice cool completely before using it. Mold the rice into 1 in (2.5 cm) sized balls. You may season the rice with 1 teaspoon (5 mL) of rice vinegar, ½ teaspoon (3 g) of salt, and ¾ of a tablespoon (12 g) of sugar if desired, or leave it plain.
Purchase 4 oz (110 g) each of sushi grade salmon, tuna, and yellowtail. Choose fresh vegetables to pair with sashimi. Select condiments to flavor the sashimi. Cook 8 oz (230 g) of sushi rice