Vlogger Sabine Gaastra of Smulweb has been working with our sous vide equipment . In the vlog, she makes a fresh sushi salad with sous vide salmon. We use fresh salmon! This richly filled Asian salad is perfect for the sunny backyard. You should try it!
Sabine Gaastra: “This is the tastiest piece of fish I have ever tasted!”
| Author | Jorick |
| People | 4 |
| Temperature | 50 |
| Cooking time | 15 minutes |
| Prep time | 25 minutes |
Ingredients
- 4 fresh salmon fillets (150 g each)
- 4 tsp sesame oil
- 4 tsp soy sauce
- 4 tsp honey
- 1 cm grated ginger
- 1 clove of garlic
- 1 tbsp sashimi togarashi
- 300 g cooked sushi rice
- 2 avocados
- 1/2 cucumber
- 6 radishes
- 100 g red cabbage
- 3 nori sheets
- 2 tbsp sesame seeds
- 2 tbsp wasabi
- 2 tbsp sesame oil
- 2 tbsp peanut oil
- 1 tbsp lime juice
- Salty
Preparation
Get everything ready
Take a sous vide container or pan and fill it with warm water. Set the sous vide appliance to 50°C (122°F) and let the water heat up.
Making a marinade
Combine all the ingredients except the salmon. Finely chop the garlic and mix it with the honey, ginger, soy sauce, sesame oil, and togarashi spice.
Marinating
Place the marinade in the sous vide bag and place the salmon in the marinade. Then refrigerate for 15 minutes to allow the flavors to meld.
Yarn
Place the bag with the marinated salmon in the water bath. Set the timer on the sous vide appliance to 15 minutes and 50°C.
Arranging salad
Then finely chop the radish, cucumber, and red cabbage and mix together. Cook the sushi rice according to the package directions.
Dressing
Make the dressing by mixing the wasabi, sesame oil, peanut oil, lime juice and a pinch of salt.
Finishing
Toss the dressing with the salad. Slice the avocado. Tear the nori sheets into pieces and arrange the salmon on the salad. Enjoy!
Use these products
[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]
[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]
[product=vacuum bags]
Suitable for sous vide cooking
[/product]



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