Togarashi, also referred to as Japanese 7 spice, is a spice blend that features 7 ingredients. Togarashi typically contains two types of chili flakes, orange peel, sesame seeds, hemp seeds, ginger, and nori (seaweed). The sesame seeds add texture, and the orange peel and nori add additional depth of flavor not usually found in pepper flakes. Broiling the Togarashi on the salmon after it has been cooked sous vide is a great way to add flavor and a little crunch to the dish. Lightly pickling the cucumbers by dressing them in rice vinegar and a little sesame oil helps balance out the heat of the togarashi, and the seaweed adds another salty element to the dish. The great part about cooking sous vide with Suvie is that you can cook the grains that take a long time to cook, like brown rice, while your protein is slowly cooking to the perfect temperature.
- 2 vacuum sealed, skinless salmon filets
- 8 oz broccoli florets
- ½ cup brown rice
- 1 small cucumber
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 packet roasted seaweed sheets
- 1 tbsp shichimi togarashi (also known as Japanese Seven-Spice)
Protein: 125˚F for 1 hour
Vegetable: 8 minutes
Starch: 40 minutes
Load the Suvie and the enter the My Cook settings
While food cooks, thinly slice the cucumber. Combine in a small bowl with the rice vinegar, sesame oil, and salt to taste.
Thinly slice 4-5 sheets of the roasted seaweed and set aside.
Once the salmon has finished cooking, remove from the vacuum pouch and pat dry. Brush the salmon with a little olive oil and then evenly coat with the togarashi spice blend. The togarashi can be spicy, so go easy if you don’t like heat.
Toss the broccoli with a little olive oil and season with salt and pepper.
Return the broccoli and salmon to the Suvie and broil.
Remove the rice from the Suvie and adjust the seasoning to taste. Divide between two bowls and top with the salmon, broccoli, cucumbers, and roasted seaweed.
As it's a fairly oily fish, salmon pairs well with full-bodied white wines. We recommend pairing this meal with a glass of Chardonnay.