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Sushi Village imports fish from around
the globe – famous BC salmon and local tuna from Canada’s
West Coast, octopus from Japan and sometimes South Africa or India,
hirame from the East Coast of Canada, and fresh snapper and prawns
from Vancouver.
- Some of the fish is “fresh/frozen”
and some is fresh. It is brought up to Whistler twice a week to
ensure inventories are fresh, and more often when demand dictates
(or something extra special has been caught). The sushi chefs
make regular visits to Vancouver to inspect the imported fish.
- Only the best pieces of fish are selected
and carefully cut by the sushi chefs at Sushi Village.
- Sushi chefs in training take care of
the important job of cooking the rice (if they were training as
chefs in Japan, they would work at perfecting this task for up
to three years). Sushi Village uses short grain California sticky
rice as Japanese rice cannot be imported into Canada.
- After carefully washing the rice until
the milky-white liquid turns relatively clear (if you’re
making sushi at home, this is the most important step), the rice
is cooked in a rice cooker, left to cool, and then sprinkled with
rice wine vinegar. It’s now ready to be transformed into
sushi (pieces of fish on top of rice), sashimi (fish alone), or
rolls (fish and vegetables rolled in rice and seaweed paper).
- The sushi chefs at Sushi Village, under
the watchful eye of the restaurant patrons, then create works
of art with fish and rice combinations. If you have the opportunity
to sit at the sushi bar, ask one of the chefs to recommend one
of his favourite combinations. You won’t be disappointed.
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