Mango Tuna Bowls Recipe

Rinse the rice in a fine-mesh sieve under cold water until the water runs clear to remove excess starch.

Combine rinsed rice and 2.5 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice rests, stir together 1 tablespoon rice vinegar, 1 teaspoon sugar and a pinch of salt. Fluff rice with a fork and gently fold in the vinegar mixture. Keep warm.

In a medium bowl combine diced mango, red bell pepper, red onion, minced jalapeño, cilantro, 1 tablespoon lime juice and 1/4 teaspoon salt. Taste and adjust lime or salt if needed. Refrigerate until serving.

Make Aioli

In a small bowl whisk together 1 cup mayonnaise, 2 tablespoons sriracha, 1 tablespoon fresh lime juice, 1 teaspoon minced garlic and a pinch of salt.

If the aioli is too thick, whisk in up to 1 teaspoon water, 1/4 teaspoon at a time, until desired drizzling consistency is reached. Refrigerate until plating.

Pat the ahi tuna steaks dry with paper towels. Season all sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

In a small bowl combine 6 tablespoons sweet chili sauce, 1 tablespoon low-sodium soy sauce, 1 teaspoon rice vinegar and 1 teaspoon toasted sesame oil. Stir until smooth — this is the sweet chili glaze.

Heat a large heavy skillet over high heat until very hot (about 2–3 minutes). Add 2 tablespoons neutral oil and swirl to coat.

Place tuna steaks in the skillet and sear 45–60 seconds per side for rare (longer 90–120 seconds per side for medium). You want a dark browned crust while keeping the center pink. Remove to a cutting board and let rest 2 minutes.

Glaze & Slice

Brush each seared tuna steak with the sweet chili glaze on top. Slice each steak crosswise into 1/4-inch slices and arrange for plating. Spoon any remaining glaze over slices if desired.

Prepare vegetables: if edamame is frozen, blanch in boiling water 2–3 minutes, drain and cool. Slice the avocado just before assembly to prevent browning. Julienne or shred the carrots if not already prepared.

Divide warm rice among 4 bowls (about 1/2 cup cooked rice per bowl if using 2 cups uncooked rice yields ~4–5 cups cooked). Arrange sliced glazed tuna on top of rice in each bowl.

Add portions of mango salsa (about 1/4 to 1/3 cup), sliced avocado (1/4 avocado per bowl), julienned carrots (about 1/4 cup), and edamame (about 1/4 cup) into separate sections around the tuna for each bowl.

Drizzle sriracha aioli over tuna and rice as desired. Garnish with toasted sesame seeds and sliced scallions. Serve with lime wedges on the side to squeeze over the bowl.