The key point in that salmon article is repeated several times in the form of "sushi grade," "properly trained," "sushi chef" and elsewhere. The guy in the article bought raw fish at a supermarket and tried to make his own sushi at home. That is a whole world of difference from going to a good sushi place in Japan, with trained, skilled chefs who use proper sushi-grade fish. I have no concerns about sushi there. I do have such qualms going to the local Asian buffet restaurant and seeing the nice old Korean man preparing "sushi" in a form I have never seen over in one corner of the buffet table. I will happily enjoy the first but religiously avoid the other.

And yes, I agree that the idea of "salmon sushi" is not at all appetizing.