Sushi can contain raw fish, but it also has the rice and usually a seaweed wrapper.
Sashimi is basically raw fish. (Really fresh tuna, it is to say "Yum, yum!")
Slice the fish in pieces that can be eaten in at most two bites. One fairly-big bite is a good size to shoot for.
The idea is to follow the grain of the meat and the shape of the piece of fish, and make a rectangular prism shape, more or less. Something like the size and shape of the body of a large shrimp would be a good approximation to work for. By "large shrimp" I do not mean one of those "two shrimp will feed Chicago"-size shrimp. I mean something like 6-8 cm long by 3-4 cm across, roughly.
Getting pretty sushi is sometimes tough, but you get the hang of it after a few rolls. Don't be afraid to roll the matt really firmly around the rice/wrapper/fillings. Squeeze it hard to shape it into a nice roll, but not so hard that the innards shoot back out'ards.
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