Salmon, sushi rice balls

This salmon is so buttery it's provenance is suspect. It must be farmed. It's too languid and shows nothing of a wild fierce powerful nor obsessed nature. Its flavor is tamed and sedate. You can smash it with your tongue between your palate and with no resilient strings of fat within it to disrupt the obliteration to molecules instantly. It is decidedly unchallenging.

Proper sushi rice is ritualistically prepared, first seven rinses, steaming, spreading out into a large wooden bowl and fanned while it's turned and cooled while a mixture of sugar cooked in vinegar is poured over imparting a sticky golden color. 

This rice is not prepared that way. Sugar and vinegar are included in the cooking water and that's it. There is no sticky coating of gold hued sweet/sour sauce.