On Jul 14, 7:37*pm, 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.
>
> Thanks in advance for any help.

We have found that when we buy salmon for sashimi we like it better
with a sprinkle of garlic, toasted(in a dry frying pan) Sesame seeds &
uber thinly sliced scallions. I don't know how Japanese the garlic
powder on it is, but we get the other 2 on sashimi when we eat it
out.
You have several good tastes to try from all these posters
suggestions. Good Luck finding the taste you are looking for. You
could also ask the itamae who makes it for you at your fav sushi spot.
Nan