Mango Tuna Bowls Recipe

Cook rice

Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice and 1 1/4 cups water in a small saucepan, bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let sit, covered, 10 minutes.

While rice rests, stir together 1/2 tbs rice vinegar, 1/2 tsp sugar and 1/8 tsp salt until dissolved. Fluff rice with a fork and gently fold in the vinegar mixture. Keep warm.

Combine diced mango, red bell pepper, red onion, cilantro, lime juice, minced jalapeño (if using) and 1/4 tsp salt in a bowl. Taste and adjust lime or salt if needed. Refrigerate until ready to serve.

Whisk together 1/4 cup mayonnaise, 1 tsp sriracha, 1/2 tsp lime juice, 1/4 tsp minced garlic and 1/8 tsp kosher salt in a small bowl until smooth. Refrigerate until assembly.

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

Heat a large skillet or cast-iron pan over high heat until very hot. Add 1 tbs vegetable oil and swirl to coat.

Sear tuna 45–60 seconds per side for rare/medium-rare depending on thickness (longer for medium). Do not move the steak while searing to get a good crust. Remove tuna to a cutting board and let rest 2 minutes.

While tuna rests, combine 3 tbs sweet chili sauce, 1 tsp soy sauce and 1/2 tsp rice vinegar in a small saucepan. Warm over low heat 1–2 minutes until slightly syrupy; do not boil. Alternatively, microwave in 15-second bursts, stirring, until glossy.

Slice tuna into 1/4-inch slices and brush or drizzle the sweet chili glaze over the top.

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

Fan sliced avocado on one side of each bowl, spoon 1/2 cup mango salsa into each bowl, add 1/4–1/2 cup shredded carrots and 1/4–1/2 cup cooked edamame to each bowl.

Lay 6 oz (half the tuna) of sliced, glazed ahi across each bowl.

Drizzle 1/2 the sriracha aioli over the tuna and a little extra around the bowl as desired. Sprinkle each bowl with 1/4 tsp sesame seeds and half the sliced scallions. If desired, finish with a 1/4 tsp toasted sesame oil drizzle and serve lime wedges on the side.