Nanzi wrote:
> 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.

When I was out in San Francisco back in 2000, I found a great little sushi
bar near Market St. The chef served me aji and drizzled a garlic sauce over
the nigiri. It had that thought for a second.. how Japanese is this? But it
was very good!

--
Dan