The unpredictability is due to the fish itself. Unless the machine can lab grow bluefin tuna it's going to have the same issues.

That's what freezing is for.

And don't respond with "good sushi fish is never frozen"

The fish is literally frozen when caught.

Also, some states legally require sushi fish to be frozen and thawed.

And for good reasons! Fish meat -- especially large fish like salmon -- are notoriously riddled with worms [0]. Freezing helps kill (most of) them.

[0] https://www.theguardian.com/lifeandstyle/shortcuts/2017/may/...

There’s a difference between that and longer term deep freezing. In Japan you can buy fish that’s never been through the latter at some restaurants.

This. My favorite sushi restaurant was a buffet on University in Berkeley, Edoko. If you got there early everything was fresh, especially the saba; I've never had anything close. Not so good at 9pm.