Tomato Confit Sous-Shi

For the Tomatoes:

1. Set circulator to 179.6°C (82°C).
2. Place all ingredients (except garnishes) inside a sous vide pouch, taking care to spread the tomato slices evenly and in a single layer. Seal. Cook in water bath for 30 minutes.
3. After cooking, remove from water bath and rest at room temperature for 15 minutes.
4. Then chill in the refrigerator or ice bath for three hours. Can be made up to two days ahead.

For the Seasoned Vinegar:

1. Rinse the kelp and pat dry. Place all ingredients, except the apples, in a large pot over medium heat. Stir gently until the sugar and salt are dissolved, about 7 to 10 minutes. Do not bring to a boil or it will begin to caramelize and darken.
2. Remove from the heat and add the apples. Allow to steep for at least three to four hours at room temperature. Can steep overnight, covered.

For the Sushi Rice:

1. Rinse the rice until water runs clear, about three to five minutes.
2. Place the rice and water in a rice cooker and cook. If a rice cooker is not available, heat rice and water in a stock pot over high heat until it begins to boil. Then turn the heat down to low and cover. Cook for 25 minutes. Turn off the heat and let rest, covered, for 10 more minutes. Then remove the lid and transfer the rice to a large bowl.
3. Add 1 1⁄2 cups of the seasoned vinegar, mixing the rice and vinegar until fully combined. Allow to rest for five to seven minutes, then mix again before forming into sushi molds.

To Serve:

1. Using your hands, mold the seasoned rice into a sushi-style shape.
2. Working with one piece of tomato at a time, peel the tomato skins off and place on top of a small portion of seasoned sushi rice.
3. Garnish with olive oil and micro greens, if desired.

Developed by Cuisine Solutions chef Kyong Park. Featured in Sous-Vide magazine Spring/Summer 2019.