That's disgusting. It's like drenching your medium rare prime rib in A1 steak sauce.
It's a slap in the face. It's like opening Taco Bell in Mexico City and Panda Express in Beijing.
As for the sushi and ginger... ehhh? Do you realize that you can pretty much only get nigiri and temaki in Japan? It's obvious CA rolls are American, but besides that all those things that come in rolls like "spider rolls" and "lambada rolls" are fake beyond all belief.
Steamed rice HAS flavor. Rice from Chinese restaurants and south east Asian places is mostly "Jasmine rice." In Chinese it's "Xiang1 mi3" which means it has a pleasant smell. Jasmine rice is delicious and it can be eaten on its own. Japanese and Korean cuisines tend to use Sushi rice, which has smaller grains and is stickier. Do not confuse this with sticky rice that's used in Chinese rice rolls. Sushi rice can be bought at Costco under the Kohuko Rose brand. When properly cooked its texture is perfect although it lacks the aroma that Jasmine rice has.
White rice is the best thing in the world when mixed with any Asian dish. If you're splattering your rice with soy sauce, you should be asking yourself what the MSG and salt is for in all the other dishes.
Take for instance an overly American dish: Broccoli beef. That has sauce. Mix it with the rice, that's yummy. Do you need soy sauce on top of that?
Seriously. Soy sauce is basically for newbs. No one uses soy sauce on its own. The closest to soy sauce is pretty much soy sauce + wasabi. Cantonese cooking uses oyster sauce and fish sauce. Taiwanese people use soy paste which is infinitely tastier than soy sauce. Korean BBQ sauce utilizes soy sauce along with sugar and seasame oil. Sometimes a little beer is thrown in too.
Anyways, I think the OP is getting a little obsessed, but he might just be one of those people who insists on following cultures exactly. Stop getting pissed at him. Most of you non Asians replying need to understand a little more before jumping on him. At the same time, chillax OP.