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
Cuisine Solutions chef Kyong Park developed “sous-shi” using sous vide proteins as an alternative to using raw ingredients.
Salmon reaches peak velvet texture when prepared sous vide.
Celebrate the holidays with this most special tradition—with each dish prepared perfectly.