Mango Tuna Bowl Recipe

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

Combine rinsed rice and 1 1/4 cups water in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 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 and stir in 1 tsp rice vinegar, 1/2 tsp sugar, and 1/8 tsp salt. Keep warm.

In a bowl, combine diced mango, red bell pepper, minced red onion, chopped cilantro and jalapeño (if using).

Add 1 tablespoon fresh lime juice and 1/4 tsp salt. Stir gently to combine. Taste and adjust lime or salt as needed. Refrigerate until ready to serve.

In a small bowl, whisk together 1 tablespoon mayonnaise, 1 tsp sriracha, 1 tsp lime juice, 1/2 tsp minced garlic and 1/8 tsp salt until smooth. Adjust sriracha to taste for heat. Refrigerate.

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

Heat 2 tablespoons neutral oil in a heavy skillet (preferably cast iron) over high heat until shimmering and just beginning to smoke.

Sear the tuna: place steaks in the hot skillet and sear 45–60 seconds per side for rare (longer for medium). Do not move the steaks while searing. Remove from heat and transfer to a cutting board to rest for 2 minutes.

While the tuna rests, make the sweet chili glaze: in a small saucepan or skillet, combine 4 tbsp sweet chili sauce, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp honey and 1 tsp fresh lime juice. Warm over low heat, stirring, until slightly thickened and glossy (about 2–3 minutes). Remove from heat.

Brush or spoon half the glaze over the seared tuna right before slicing. Reserve the rest for drizzling on the bowls.

Using a sharp knife, slice tuna into 1/4-inch thick slices against the grain.

Warm or plate 2 cups of the prepared rice (this recipe makes approximately 2 cups cooked). Divide the rice between two bowls (about 1 cup per bowl).

Arrange sliced avocado, 1/4 cup matchstick carrots, 1/4 cup cooked edamame and about 1/2 cup mango salsa on top of each rice portion.

Fan the sliced seared tuna over the bowls and drizzle remaining sweet chili glaze over the tuna and bowls.

Drizzle or dot sriracha aioli over the tuna and around the bowl as desired.

Garnish with toasted sesame seeds and sliced scallions. Serve with lime wedges to squeeze over just before eating.