Mango Tuna Bowl Recipe

Prepare tuna

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

Sear tuna

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Place tuna steaks in the pan and sear 45–60 seconds per side for rare (longer if you prefer medium). Do not move the steaks while searing to get a good crust. Remove steaks and rest on a cutting board for 2–3 minutes before slicing thinly across the grain.

While the tuna rests, combine sweet chili sauce, soy sauce, rice wine vinegar, and honey in a small saucepan or microwave-safe bowl. Warm gently over low heat for 1–2 minutes, stirring, until slightly thickened and glossy. Taste and adjust balance (add a bit more honey if you want sweeter or more soy for salt). Remove from heat and set aside.

Brush or spoon glaze over the sliced tuna just before serving, reserving a little for drizzling on the bowl.

Whisk together mayonnaise, sriracha, lime juice, minced garlic, and salt in a small bowl until smooth. Taste and adjust heat or acidity (add more sriracha for heat or more lime for brightness). Transfer to a squeeze bottle or small serving dish.

Rinse the sushi rice under cold water until the water runs clear. Drain. Combine rinsed rice and 1.1 cups water in a small saucepan with a tight-fitting lid. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook 15 minutes without lifting the lid. Remove from heat and let stand, covered, 10 minutes.

Fluff rice with a fork and gently fold in rice vinegar, sugar, and 1/8 tsp salt. Keep warm until assembling bowls.

In a bowl, combine diced mango, red bell pepper, minced red onion, chopped cilantro, lime juice, minced jalapeño (if using), and 1/4 tsp salt. Mix gently and taste for seasoning. Chill briefly if time allows to let flavors meld.

If edamame is frozen, cook according to package instructions (typically 3–4 minutes in boiling water), then drain and cool slightly. Slice avocado just before assembling to avoid browning. Prepare matchstick carrots and slice green onions.

Toast sesame seeds in a dry skillet over medium heat 1–2 minutes, shaking frequently, until fragrant and lightly browned. Remove from heat.

Divide warm rice between two bowls (about 1/2 cup cooked rice per bowl).

Arrange sliced seared ahi tuna over the rice in each bowl (one tuna steak per two bowls, sliced).

Top with mango salsa (about 1/2 cup per bowl), sliced avocado, matchstick carrots (about 1/4 cup), and edamame (about 1/4 cup).

Drizzle sweet chili glaze over the tuna and a zigzag of sriracha aioli across the bowl. Garnish with toasted sesame seeds and sliced green onions. Serve with lime wedges on the side.

Optional: serve extra sweet chili glaze and sriracha aioli on the side for additional drizzling.