"Sashimi-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, & it is placed in slurried ice. This spiking is called the ikejime process, & the instantaneous death means that the fish's flesh contains a minimal amount of lactic acid.
Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. Many types of sushi are vegetarian.