If the supermarket farmed salmon says "Not for raw consumption" on the label, can I still use it to make sushi? I have done my homework and read several reputable sources on this (e.g. this). The consensus on sushi-grade fish seems to be

There is no real &quot;sushi grade&quot;. It is a myth.
Follow certain guidelines
Stick to tuna and farmed salmon
Freeze for 7 days at home to kill potential parasites

I just bought some fresh, never frozen farmed salmon, but the label says &quot;not for raw consumption&quot;. Can I still use it for sushi/sashimi?
Can I still use it for sushi/sashimi?

Assuming you mean the standard raw-fish preparation method, no.
When the label points out clearly not for raw consumption, believe it or not, it's not even worth the risk.
Take my advice: Make some golden-brown crusted seared salmon!