Mango Tuna Bowl Recipe

Cook rice

Rinse 1 cup rice under cold water until water runs mostly clear. Combine rinsed rice and 1.25 cups water in a small saucepan. Bring to a boil, reduce to a low simmer, cover and cook 15 minutes or until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, stir together 1 tsp rice vinegar, 1 tsp sugar and 1/4 tsp salt until dissolved. Fluff rice with a fork and gently fold in the seasoned vinegar. Keep warm.

In a bowl, combine 1 cup diced mango, 1/4 cup diced red bell pepper, 2 tbsp finely diced red onion, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1 tsp minced jalapeño (if using) and 1/4 tsp salt. Taste and adjust lime or salt as needed. Chill until ready to serve.

Prepare tuna

Pat the 1 lb ahi tuna dry with paper towels. Season all over with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Make sweet chili glaze

In a small bowl combine 4 tbsp sweet chili sauce, 1 tbsp soy sauce and 1 tsp rice vinegar. Stir and set aside.

Make sriracha aioli

Whisk together 4 tbsp mayonnaise, 2 tsp sriracha and 1 tsp lime juice until smooth. Adjust sriracha for desired heat.

Sear tuna

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbsp neutral oil and swirl to coat. Sear the tuna 30–45 seconds per side for rare (adjust 60–90 seconds per side for medium), turning to get an even brown crust but keep the center pink. Remove to a cutting board and let rest 3–5 minutes.

Finish with glaze

Brush the warm tuna with the sweet chili glaze on all sides, or spoon glaze over the top. If you prefer a sticky glaze, return tuna to the hot pan for about 10–15 seconds per side after glazing to slightly caramelize (watch closely to avoid overcooking).

Slice tuna

Using a sharp knife, slice the tuna into 1/4-inch thick slices against the grain. Keep warm or place on a small plate to assemble bowls.

Prepare the garnishes: slice the avocado, shred or use matchstick carrots, and if edamame is frozen, quickly blanch in boiling water 2–3 minutes then drain and cool. Pat vegetables dry and season edamame lightly with a pinch of salt.

Divide the seasoned rice between two bowls (about 1/2 cup cooked rice per serving). Arrange sliced tuna over the rice.

Place avocado slices, 1/2 cup mango salsa (divide evenly), 1/4 cup matchstick carrots and 1/4 cup edamame into sections around the tuna in each bowl.

Drizzle sriracha aioli over the tuna slices (about 1 tbsp per bowl). Spoon any remaining sweet chili glaze over tuna or around the bowl. Sprinkle with toasted sesame seeds and sliced green onions.

Serve immediately with lime wedges and optional soy sauce/tamari on the side.