Do you prepare any raw fish at home at all? If yes, where do you get the fish?

Because to me, the alternatives seem to be either frozen fish, or cooled "sushi grade" fish some places sell. An I am not sure I can trust that sushi grade fish either - in addition to the same question about the refrigeration chain, there is also a question of how long it has been sitting on the counter and whether it could pick up any bacteria/parasites there.

Hmmm, onigiri looks like an interesting idea - I do have some nori sheets left.