Togarashi Salmon with Broccoli, Brown Rice, and Cucumbers

Togarashi, also known as Japanese 7 spice, is a spice blend that features 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 alongside pepper flakes. Brushing the Togarashi on the salmon after it has been sous vide is a great way to add flavor and a little crunch to the dish. Lightly pickling the cucumbers in rice vinegar and a sesame oil helps balance out the heat of the togarashi.

Togarashi Salmon with Broccoli, Brown Rice, and Cucumbers

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 1 hour, 30 minutes
  • Print


  • 2 vacuum sealed, skinless salmon filets
  • 8 oz broccoli florets
  • 1 cup brown rice
  • 1 small cucumber
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 packet roasted seaweed sheets, thinly sliced
  • 1 tbsp shichimi togarashi (Japanese 7 Spice)


1) Place vacuum sealed salmon in a Suvie pan and cover completely with water. Place pan in the bottom zone of Suvie. Pour 1/3 cup water into a second Suvie pan and set Suvie roasting rack into the pan (handles facing up). Place the broccoli florets on the roasting rack and place pan in the top zone of Suvie.

2) Input settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Sous Vide at 125˚F for 1 hour

Top Zone: Steam for 12 minutes

3) Place 1 cup brown rice in the Suvie rice pot (black handles) and cover pot with lid. Place pot inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Rice, Brown, 1 Cup

4) Meanwhile, thinly slice the cucumber. Combine in a small bowl with the rice vinegar, sesame oil, and a pinch of salt.

5) Once the salmon has finished cooking, remove pans from Suvie. Remove salmon from packaging 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).

6) Season steamed broccoli with salt and pepper to taste.

7) Fluff brown rice with a fork and adjust the seasoning to taste. Divide rice between two bowls and top with the salmon, broccoli, cucumbers, and roasted seaweed.

Wine Pairing

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

CategoriesDinner Fish Japanese
0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments