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

1. There is no real "sushi grade". It is a myth.
2. Follow certain guidelines
3. Stick to tuna and farmed salmon
4. Freeze for 7 days at home to kill potential parasites

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