2 Roma tomatoes, quartered, seeds removed
1 garlic clove, smashed
1 1⁄2 Tbsp low-sodium soy sauce
1⁄2 Tbsp olive oil, to garnish
Microgreens, to garnish (optional)
1 sheet (4 ̋ x 4 ̋) of dried kelp
6 C rice vinegar
4 C sugar
1 C salt
1 gala or fuji apple, peeled, halved
1⁄2 C short-grain or medium-grain rice, dry
2 3⁄4 C water
Prepping time: 25 minutes / Cooking time: 2 hours / Sous vide cooking time: 4 hours
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Cuisine Solutions chef Kyong Park developed “sous-shi” using sous vide proteins as an alternative to using raw ingredients.
Celebrate the holidays with this most special tradition—with each dish prepared perfectly.