Mango Tuna Bowl Recipe

Cook rice

Rinse 1/2 cup short-grain rice under cold water until runoff is almost clear. Combine rinsed rice and 0.6 cup water in a small saucepan. Bring to a gentle boil, then reduce to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, mix 1 tsp rice vinegar, 1/2 tsp sugar and 1/8 tsp salt. Fluff rice with a fork, fold in the seasoned vinegar mixture and let cool slightly to warm (not hot).

Marinate tuna

Pat 1/2 lb ahi tuna dry. Whisk 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp grated ginger, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp pepper. Place tuna in a shallow dish or zip-top bag and toss with marinade for 5–10 minutes (do not exceed 30 minutes). Remove and pat lightly to remove excess marinade.

Sear tuna

Heat 1 tbsp neutral oil in a heavy skillet over very high heat until shimmering. Sear tuna 30–45 seconds per side for rare center (adjust to 60–90 seconds per side for medium-rare). Use tongs to sear edges briefly if thick. Transfer tuna to a cutting board and rest 3 minutes, then slice thinly across the grain.

Prepare glaze

In a small bowl stir together 3 tbs sweet chili sauce, 1 tsp honey and 1 tsp lime juice until smooth. Warm gently in the microwave for 10–15 seconds or in a small saucepan over low heat to loosen (optional).

Make aioli

In another small bowl combine 1/4 cup mayonnaise, 1 tsp sriracha and 1/2 tsp lime zest (if using). Taste and adjust heat with more sriracha or a splash of lime juice. Transfer aioli to a squeeze bottle or small ramekin for plating.

Glaze tuna

Brush or spoon half of the sweet chili glaze over the sliced seared tuna just before plating, reserving remaining glaze for guests to add more.

Combine 1/2 cup diced ripe mango, 2 tbs diced red bell pepper, 1 tbs finely minced red onion, 1 tbs chopped cilantro, 1 tsp lime juice, 1/8 tsp salt and 1/2 tsp minced jalapeño (optional) in a small bowl. Toss gently and refrigerate until ready to serve to let flavors meld (10–15 minutes).

Prepare vegetables: slice 1/2 avocado, julienne or shred 1/4 cup carrots and have 1/4 cup cooked shelled edamame ready. Thinly slice 1 tbs scallion. Toss the edamame with a tiny pinch of salt and 1/4 tsp sesame oil if desired.

Assemble bowls: Divide the seasoned rice between two shallow bowls (this recipe yields two small bowls or one large). Fan the sliced glazed tuna over the rice on one side.

Arrange toppings: Place avocado slices, mango salsa, carrots and edamame in separate sections around the tuna. Drizzle sriracha aioli in a zigzag over the tuna and a light spoonful of remaining sweet chili glaze over tuna or on the rice as desired.

Finish: Sprinkle sliced scallions and 1/2 tsp toasted sesame seeds and optional furikake or nori over the bowl. Serve immediately with a lime wedge on the side.