Mango Tuna Bowls Recipe

Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rinsed rice and 1.25 cups water in a small saucepan and bring to a boil over high heat.

Reduce heat to low, cover, and simmer 15 minutes or until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Fluff rice with a fork and stir in 1 tablespoon rice vinegar, 1 teaspoon sugar and a pinch of salt. Keep warm.

Dice enough ripe mango to yield about 1 cup. Finely dice red bell pepper and 2 tablespoons red onion.

In a bowl combine mango, bell pepper, red onion, 2 tablespoons chopped cilantro and 1 tablespoon lime juice. Season with a pinch of salt, toss gently, and refrigerate while preparing other components to let flavors meld.

In a small bowl whisk together 3/4 cup mayonnaise, 2 teaspoons sriracha, 1 teaspoon lime juice, 1 teaspoon minced garlic and a pinch of salt until smooth. Taste and adjust sriracha or lime to desired heat/tang. Refrigerate until ready to use.

Pat tuna steaks dry with paper towels. Season both sides with 1 teaspoon salt and 1 teaspoon black pepper.

In a small bowl whisk together 4 tablespoons sweet chili sauce, 1 tablespoon soy sauce, 1 teaspoon rice vinegar and 1 teaspoon sesame oil. Set aside.

Heat a large skillet or cast-iron pan over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat.

Sear tuna steaks 1 to 1.5 minutes per side for rare (adjust 2-3 minutes per side for medium). Do not move the steaks while searing to get a good crust.

During the last 30 seconds of searing, brush each steak generously with the sweet chili glaze and let it caramelize briefly (watch carefully to avoid burning). Remove tuna to a cutting board and let rest 2 minutes.

Slice tuna thinly against the grain into 1/4-inch slices. Keep warm.

Warm cooked edamame if needed (microwave 30–60 seconds) and season with a pinch of salt. Slice avocado and toss lightly with a squeeze of lime to prevent browning.

Divide the seasoned rice between two bowls, creating a shallow well in the center of each.

Arrange sliced seared tuna over the rice in each bowl. Spoon mango salsa beside the tuna. Add 1/2 cup shredded carrots and 1/2 cup cooked edamame to each bowl. Fan avocado slices on one side.

Drizzle 1 tablespoon sriracha aioli (about 1/2 of prepared aioli per bowl) over the tuna slices and finish with a light drizzle of toasted sesame oil and 1 teaspoon soy sauce per bowl, or to taste.

Garnish with sliced scallions and 1 teaspoon toasted sesame seeds per bowl. Serve with lime wedges on the side.

Taste and adjust salt, pepper or additional sriracha aioli as desired. Serve immediately while tuna is still slightly warm and rice is warm.