Raw Yellowfin Tuna & Fermented Rice Blini Recipe
Make Raw Yellowfin Tuna & Fermented Rice Blini Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tuna & Marinade
Fermented Rice Blini Batter
Pickled Garnish & Condiments
Method
Tuna & Marinade
- 1
Prepare tuna
Pat the yellowfin tuna dry with paper towels. Trim any sinew and cut into uniform 1/3-inch cubes. Place the cubes in a chilled bowl and keep refrigerated while you prepare the marinade.
- 2
Mix marinade
In a small bowl whisk together the soy sauce, mirin, toasted sesame oil, lime juice, grated ginger, sliced scallion, toasted sesame seeds, kosher salt, and black pepper until combined.
- 3
Marinate
Add the tuna cubes to the marinade and gently toss to coat. Cover and refrigerate for 10–15 minutes (no longer than 30 minutes) to leave the fish effectively raw but lightly seasoned. Remove from refrigerator 5 minutes before plating to take the chill off.
Fermented Rice Blini Batter & Cook
- 4
Activate yeast
In a small bowl combine the lukewarm water (about 95–105°F / 35–40°C) with the sugar and active dry yeast. Stir and let sit until foamy, about 5–7 minutes. If you prefer to emphasize fermentation, substitute 1/4 cup of the water with reserved fermented rice water or the yogurt noted in ingredients.
- 5
Make blended rice slurry
Place the cooked cooled short-grain rice into a blender or food processor. Add the activated yeast mixture and the yogurt (or fermented rice liquid). Blend until very smooth and slightly frothy, about 45–60 seconds. The goal is a smooth rice slurry that keeps the rice character but becomes spreadable.
- 6
Combine dry and wet
In a mixing bowl whisk the all-purpose flour and salt. Pour the blended rice slurry into the flour and whisk until mostly smooth. Add the egg and whisk to combine. The batter should be thick but pourable; if too thick, add up to 2 additional tablespoons lukewarm water, a tablespoon at a time.
- 7
Rest the batter
Cover the batter and let it sit in a warm place for 20–30 minutes to develop a light fermentation and bubbles from the yeast. You should see small bubbles and slight rise. This step gives the blini a delicate tang and lift.
- 8
Cook blini
Heat a nonstick skillet over medium-low heat and add 1/2 teaspoon neutral oil, wiping with a paper towel to coat. Drop 1 tablespoon portions of batter into the pan, spaced apart. Cook for 2–3 minutes until edges set and small bubbles form on the surface, then flip and cook 1–1.5 minutes until golden and cooked through. Adjust heat as needed to prevent burning. Transfer finished blini to a warm plate and keep loosely covered while you cook remaining blini (makes about 16–18 small blini).
Pickled Garnish & Assembly
- 9
Quick-pickle cucumber
Toss the thinly sliced cucumber with rice vinegar, sugar, and a pinch of sea salt in a small bowl. Let sit for 5–10 minutes to lightly pickle and drain excess liquid on paper towel.
- 10
Plate and assemble
Place 2–3 warmed fermented rice blini on a serving platter. Spoon about 1 tablespoon of the marinated tuna onto each blin (or mound 2–3 pieces of diced tuna per blin). Add a little pickled cucumber on top or beside the tuna, a small dollop (about 1/2 teaspoon) of creme fraiche or seasoned sour cream if using, and finish with microgreens or cilantro, a light sprinkle of toasted sesame seeds if desired, and a dusting of lemon or lime zest.
- 11
Final seasoning
Taste one assembled blini and, if needed, finish with an extra small pinch of flaky sea salt or a drop more lime juice. Serve immediately so the blini are warm and the tuna is chilled and tender.