Mango Tuna Bowls Recipe

Rinse the rice under cold water until the water runs clear. Combine rinsed rice and 1.25 cups water in a small saucepan, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

While rice rests, stir together 1 tablespoon rice vinegar, 1/2 tsp sugar and 1/8 tsp salt until dissolved. Gently fold this seasoning into the warm rice. Keep covered and warm.

In a medium bowl combine diced mango, red bell pepper, minced red onion, chopped cilantro and minced jalapeño (if using). Add 1 tablespoon lime juice and 1/4 tsp salt, toss gently. Refrigerate until ready to serve so flavors meld.

Whisk together 1/2 cup mayonnaise, 1 tablespoon sriracha, 1 teaspoon lime juice, 1/2 teaspoon minced garlic and 1/8 teaspoon salt until smooth. Taste and adjust sriracha or lime to preference. Refrigerate until assembly.

Pat the tuna steaks dry with paper towels. Season all sides with 1 tsp kosher salt and 1/2 tsp black pepper.

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

Sear tuna 45–60 seconds per side for rare (adjust 90–120 seconds per side for medium). You want a brown crust outside while keeping the center pink. Remove tuna to a cutting board and let rest 2–3 minutes.

Meanwhile, whisk together 1/4 cup sweet chili sauce, 1 tablespoon soy sauce, 1 teaspoon rice vinegar and 1 teaspoon lime juice. Brush or spoon half of the glaze over the tuna, reserving the rest to finish the bowls.

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

If using frozen edamame, blanch in boiling water 1–2 minutes, then drain and cool under cold water. Pat dry. Lightly toss edamame and carrots with a pinch of salt and optional 1/2 tsp toasted sesame oil.

Slice the avocado just before assembly to prevent browning.

Divide the seasoned rice between two bowls.

Arrange sliced ahi tuna on one side of each bowl. Drizzle reserved sweet chili glaze over the tuna and sprinkle with toasted sesame seeds and sliced scallions.

Add a scoop (about 1/2 cup) of mango salsa, 1/4 cup edamame, 1/4 cup carrots and half an avocado to each bowl, arranging components neatly.

Dot or zigzag ~1 tablespoon sriracha aioli across each bowl (adjust amount to taste). If desired, add an extra drizzle of sriracha and a squeeze of lime wedge.

Serve immediately while tuna is still slightly warm and rice is warm.