Mango Tuna Bowl Recipe

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

Combine rinsed rice, 1.25 cups water and 1/8 tsp salt in a small saucepan. Cover and bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let sit, covered, 10 minutes.

Fluff with a fork and, if desired, stir in 1 tsp rice vinegar. Keep warm until serving.

In a bowl combine diced mango, red bell pepper, red onion, cilantro, 1 tbsp lime juice and 1/4 tsp salt. Stir gently to combine.

Taste and adjust seasoning (more lime or salt) if desired. Refrigerate until ready to assemble so flavors meld.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tbsp sriracha, 1 tsp lime juice, 1/2 tsp minced garlic and 1/8 tsp salt until smooth.

Taste and adjust heat or acidity by adding more sriracha or lime. Refrigerate until serving.

Pat tuna steaks dry with paper towel. Season all over with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbsp neutral oil and swirl to coat.

Sear tuna steaks 45–60 seconds per side for rare (depending on thickness), turning with tongs. Aim for a deeply browned crust but still rare inside. For medium, sear 90 seconds per side.

While tuna rests (5 minutes), combine 4 tbsp sweet chili sauce, 1 tbsp soy sauce, 1 tsp rice vinegar and 1/2 tsp sesame oil in a small saucepan. Warm over low heat, stirring, 1–2 minutes until just simmering and slightly thickened. Remove from heat.

Slice tuna against the grain into 1/4-inch slices. Brush or drizzle sweet chili glaze over sliced tuna just before plating.

Warm edamame if needed (steam or microwave 1–2 minutes). Drain well.

Divide warm rice between 2 bowls (~1/2 cup cooked rice per bowl or as desired).

Arrange sliced tuna on top of the rice in one section of each bowl.

Add sliced avocado, a scoop (about 1/2 cup) of mango salsa, 1/4 cup matchstick carrots and 1/4 cup edamame to separate sections of each bowl.

Drizzle sriracha aioli over tuna and a little over rice or vegetables as desired. Sprinkle with sesame seeds and sliced scallions.

Serve immediately with lime wedges on the side for squeezing over the bowl.