Did you know you could make Akami (Lean Cut Tuna) Nigiri out of roasted bell peppers?
These bell peppers are roasted, sliced, and marinated to achieve a texture and taste very similar to tuna — how abut some vegan omakase?
The first step is to roast them on a gas stove or with a blowtorch — a technique I learned during my time at Le Cordon Bleu. The high heat helps loosen the skin while retaining most of the juices. Doing this reduces the amount of time needed in the oven as well.
The second step is to roast them in a high heat oven for just 15 minutes. A short roasting time tenderizes the bell peppers just enough while keeping their structural integrity. After these two steps, the bell peppers should have reached your desired texture.
Finally, a briny marinade to infuse the bell pepper slices with a seafood-y smell and taste. After marinating overnight, the flavor of the marinade will completely replace the bell pepper taste — truly amazing!
I’ve also had success making vegan tuna with watermelon, specifically a vegan gunkan-maki sushi. I would actually say that the watermelon tuna has a better texture and mouthfeel than the bell pepper tuna. Bell peppers have some tough fibers that just won’t break down, so you will not be able to replicate that “melt-in-your-mouth” texture with the bell pepper tuna.