Actor123 > wrote:
> OK, so I've delved in and tried a few times to prepare homemade sushi
> and would love to get better at it. I've got fairly simple sushi
> tastes - salmon rolls, tuna rollls, sometimes spicy, sometimes not. I
> encountered problems when preparing these rolls at home, though, in
> that the taste didn't come out right. After the first failure I
> thought it was my rice preparation technique, but I've altered the
> rice recipe several times and no luck - basically it comes out tasting
> really bland. I know tuna and salmon aren't the inherently tastiest
> fish in and of themselves, but at a sushi bar I always have been
> pleased at the taste and most times don't even need wasabi or ginger
> unless I want it. At home, however, it was like eating... nothing.
>
> I bought sashimi-grade salmon and tuna from a local Japanese
> supermarket, and even tried a different market so that wasn't it. Its
> almost as if the sushi bars prepare the fish in some way (in some sort
> of brine? vinegar?) to bring out the taste a bit more. Is there some
> secret to this? I would have thought these would be the easiest
> things to prepare at home, but I'm not having any luck and am
> stumped.

You might try sprinkling a mixture of Dashi and shoyu on the fish (about 2
Tbs each for 6 oz of fish), let it marinate for 1/2 hour or so, then drain
and pat dry.

Also, try spreading a *little* soft, but not runny, wasabi paste on the
rice, just before adding the fish.

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