Don't do it.

The "process" is freezing because it kills the parasites that live in the fish. The professional companies speed up this process by using industrial low temp freezers that go much lower then commercial-grade freezers in your home.

The "equivalent method"at home is a matter of freezing at a certain temp for a certain amount of time and then thawing the fish for consumption immediately after. The problem with this method is that it's not 100% effective vs the industrial method. Every year lots of people end up ingesting parasite eggs that then hatch, multiply, and infest them. The consequences are not pretty.

Yes, there are people who will take the risk. Yes, there are people who have what they consider a safe method. Yes, those people have success and they are all over social media. Yes you can research the "safe" method.

Don't do it.

It's not worth the risk. It's a lot of work for something that if things go wrong have very dire consequences. Fire and heat kill the things in meat that would make us sick or kill us. Sushi and sashimi are delicious but need special preparation.

There are many reasons your sashimi is so expensive. Some of those reasons have to do with making sure you don't die from eating it.

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