Dan wrote on Thu, 15 Jul 2010 21:30:06 -0400:

> 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!

Interesting,do you know the recipe for the garlic sauce?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not