The following is a great recipe which they follow:
Ingredients: 1 cup short grained rice, 1 cup water, 1/2 cup rice vinegar, 5 tbsp. sugar.
Put rice in a large bowl. Cover with cold tap water and stir with your fingers until water turns cloudy. Pour off the water
Reduce the heat to low and simmer until the water is absorbed and the rice is tender. This step should take about 15 minutes. Remove from heat let stand without lifting the lid for 5 minutes.
In a separate pan, bring vinegar and sugar to a boil over medium heat, stirring until the sugar dissolves. Remove from heat and cool.
Turn the hot cooked rice out onto an baking sheet and immediately drizzle the vinegar and sugar mixture evenly over the rice. Toss gently but thoroughly with a wooden spoon. Quickly cool the rice to room temperature by fanning it while continuing to toss the rice. Cover the rice with a dampened dish towel and cool completely.
You can make rice up to three hours in advance and store it covered with a dampened dish towel at room temperature.
The source for the above recipe to sushi rice was “Hors D’oeuvres by Eric Treuille and Victoria Blashford Snell.
You are now able to create your favourite sushi rolls: cucumber nori sushi rolls, smoked salmon sushi rice balls, shrimp sushi rice balls and sesami sushi rolls.
The catering staff at the Boulevard can create a variety of Asian inspired meals. It is a perfect small wedding venue which can accommodate a maximum of 100 people. The ambiance is modern industrial. An uptown industrial loft with a downtown distillery district feel. But at much more affordable pricing.