> 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

Rice is the key in sushi. It may not be the problem here but it took me several years to get it right. Brand of rice is important. Even if the packge says 'sushi rice' it not necessarily is. Good sushi rice is pricy but usually there is no sense in buying the most expensive japanese rice. Using kombu (seaweed) is a good option too although I like to use it in making the vinegar not in cooking the rice. How you cool the rice and mix the vinegar is important too. Basically any very large bowl will do but a wooden hangiri is the best. I just recently bought one and the diference is clear.

> 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.

Exacly the same food can taste different. You except that sushi is good in sushi bar but you are not sure how good your own sushi is. This may have some effect and it is best to get a second opinion from a friend.

> 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

As far as I know less preparation the better. Fish is very delicate and spoils easily. Overnight in fridge and it may not be even catfood grade anymore.

I've made sushi at home for about 20 years now and it still is far from perfect. So there is no shortcuts like there isn't in any kind of cooking. But don't be discouraged, with some practice you'll be able to make way better sushi than many sushi bars have nerve to pass as sushi.

Jukka