I'd always assumed that if you start with safe fish (appropriately stored/frozen), stay with "normal" fish (i.e. don't try to prepare poisonous puffer fish at home), and follow normal food hygiene practices, it was "safe".
And indeed, for years I've been going to the local Japanese market fish counter, and asking for "fish for sushi". The gentleman behind the counter then recommends some fish, optionally slices it for me, wraps it up and I take it home and make various types of sushi.
Is this correct, or am I missing something? Is there some special technique that I need to follow at home to make safe-sushi?
To be clear, I'm not asking about the safety of the fish itself, I trust the Japanese market fish counter to sell me sushi-safe fish.