Almost once a week. Spoiler: even a land-locked person can eat damn near the same sushi as most people on the coast, as to be safe, it needs to be flash frozen to a temp to kill the parasites.
Kind of like people thinking that they eat sushi on the bay they are getting the raw milk of the catch. Nah, it is still flashed the same way as the stuff that just stays at that temp and thaws later. Sure, it could me marginally discernible, but not really.
I retired from a Japanese-based company (Mitutoyo) about 5 years ago. When I was working there sushi/sashimi was a regular component of company luncheons. Since then, it hasn’t been something I’ve sought out.