Tomato Confit Sous-Shi Recipe
Infused with savory garlic and soy sauce, tomatoes cooked sous vide top sushi rice in this elegant vegan recipe.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Zip-top bag
- Pot
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Peeler
- Spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Airtight container
Ingredients
- 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
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