No. Fish for sushi is recommended to be flash frozen or frozen for X number of days to kill the parasites. FDA recommendations for freezing fish to kill parasites.
"Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time), or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours, or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours are sufficient to kill parasites. Note that these conditions may not be suitable for freezing particularly large fish (e.g., thicker than 6 inches). "
https://www.fda.gov/media/80777/download
You could freeze fish in your freezer since most freezers can do -4°F or lower, but it will just take longer to kill the parasites.
People also catch fish, check for parasites visually and then prepare it sushi/sashimi style and eat it. Even here, you'll generally be okay but the odds of getting sick increases.
Also, the article is from eurekaalrt and the headline is clickbait nonsense.
Even if "sushi parasite" increased 283 fold, what's the increase in sushi consumption? It went from pretty much 0 40 years ago to being almost ubiquitous today.