Mango Tuna Bowls Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess starch.

Combine rinsed rice, 1.25 cups water and 1/4 tsp salt in a small saucepan. Bring to a gentle boil over medium-high heat.

Reduce heat to low, cover and simmer for 12–15 minutes, or until water is absorbed and rice is tender. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

In a bowl, combine 1 cup diced mango, 1/4 cup red bell pepper, 2 tbsp red onion, 1 tsp minced jalapeño, 2 tbsp chopped cilantro, 1 tbsp lime juice and 1/4 tsp salt. Stir to combine and adjust seasoning to taste. Chill while you prepare the rest.

In a small bowl whisk together 1 tbsp mayonnaise, 1 tsp sriracha, 1 tsp lime juice, 1/2 tsp minced garlic and 1/8 tsp salt until smooth. Taste and adjust heat or acidity as desired. Refrigerate until ready to use.

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

Stir together 4 tbsp sweet chili sauce, 1 tbsp soy sauce, 1 tbsp honey and 1 tsp rice vinegar in a small bowl to make the sweet chili glaze.

Heat a heavy skillet or cast-iron pan over high heat until smoking slightly. Add 2 tbsp neutral oil and swirl to coat.

Sear the tuna steaks 45–60 seconds per side for rare (adjust 60–90 seconds per side for medium-rare), pressing gently so full surface contacts the pan. Remove tuna to a cutting board and let rest 2–3 minutes.

While the tuna rests, warm the sweet chili glaze in the hot pan for 20–30 seconds just to loosen it — you can add 1 tsp water if needed. Spoon or brush the glaze over the tuna steaks (reserve a little glaze for drizzling over bowls).

Slice the tuna thinly across the grain into 1/4-inch slices. Taste a slice and adjust glaze or seasoning if needed.

Divide the cooked rice between two bowls (about 1/2 cup cooked rice per bowl if making two servings; adjust if making more).

Fan sliced avocado evenly between the bowls.

Spoon the mango salsa into each bowl (about 1/2 cup total per bowl) and add 3–4 tbsp matchstick carrots and 1/4 cup cooked edamame per bowl.

Arrange 4–6 slices of seared tuna over each bowl. Drizzle reserved sweet chili glaze over the tuna and dot or streak with sriracha aioli (about 1/2 tbsp aioli per bowl).

Garnish with toasted sesame seeds, sliced scallions and a lime wedge. Serve immediately.