Save My roommate came home with a grocery bag and announced she was making poke bowls, but halfway through she realized she forgot the seaweed salad and edamame. We laughed and threw together what we had: canned tuna, half an avocado, some leftover rice. It turned out better than any takeout version we'd tried. Now I make this bowl whenever I need something fast, filling, and bright enough to lift my mood on a gray afternoon.
I started making this for my partner after long work shifts, and it became our unspoken comfort ritual. We'd sit on the couch with our bowls, and the crunch of cucumber and the warmth of the rice somehow made the day feel manageable again. It's one of those meals that doesn't ask much from you but gives back more than you expect.
Ingredients
- Jasmine rice: Rinse it well or you'll end up with gummy clumps instead of fluffy grains that hold the dressing without turning mushy.
- Canned tuna in water: Drain it completely and break it into chunks, not a paste, so you get little bites of texture in every forkful.
- Ripe avocado: It should yield gently when you press it, not rock hard or brown inside, and dicing it keeps each piece creamy without turning the whole bowl into guacamole.
- English cucumber: The thin skin and mild crunch make it perfect here, and you don't need to peel or seed it.
- Scallions: Slice them thin on a bias for a prettier look and a sharper, fresher bite.
- Low sodium soy sauce: Regular soy sauce can overpower everything, so go low sodium and adjust to taste.
- Rice vinegar: This adds a gentle tang that brightens the whole bowl without making it taste like salad.
- Sesame oil: A little goes a long way, it's nutty and rich and makes the dressing smell like a real restaurant kitchen.
- Honey or maple syrup: Just a teaspoon balances the salt and vinegar, rounding out the flavor so nothing tastes too sharp.
- Fresh ginger: Grate it fine or it'll be stringy, and the zing it adds is worth the extra minute of work.
- Sriracha: Optional, but half a teaspoon gives just enough heat to wake up your taste buds without burning them.
- Toasted sesame seeds: Toast them yourself in a dry pan for thirty seconds and they'll smell incredible, nutty and warm.
- Nori strips: They add a hint of the ocean and a little chew, but if you skip them the bowl still tastes complete.
Instructions
- Cook the rice:
- Rinse the jasmine rice under cold water until it runs clear, then combine it with water and salt in a medium saucepan. Bring it to a boil, cover, reduce the heat to low, and let it steam for twelve to fifteen minutes until the grains are tender and the water is gone.
- Let the rice rest:
- Take the pan off the heat and let it sit covered for five minutes so the steam finishes the job. Fluff it with a fork and you'll have perfectly separate grains.
- Make the dressing:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha if you want a little kick. Taste it and adjust, it should be tangy, slightly sweet, and aromatic.
- Dress the tuna:
- In a medium bowl, gently fold the drained tuna with one tablespoon of the dressing. Don't mash it, just coat the chunks so they soak up flavor.
- Assemble the bowls:
- Divide the warm rice between two bowls and arrange the tuna, diced avocado, cucumber, and scallions on top in sections or scatter them however you like. Drizzle the remaining dressing over everything.
- Add the toppings:
- Sprinkle toasted sesame seeds, nori strips, and a handful of cilantro or microgreens if you have them. Serve right away while the rice is still warm and the avocado is just beginning to soften from the heat.
Save One evening I made this for a friend who swore she hated canned tuna, and she finished her bowl before I was halfway through mine. She looked up and asked for the recipe, and I realized this dish has a way of changing minds. It's not fancy, but it feels special because it's fresh and bright and made with intention, even on nights when you're tired.
Make It Your Own
If you want more protein, add a soft boiled egg with a jammy yolk that runs into the rice. For a poke style version, use sushi grade raw tuna diced into cubes and toss it with a little extra sesame oil. Swap jasmine rice for brown rice or quinoa if you want more fiber and chew, just adjust the cooking time accordingly.
Adjust the Heat
Half a teaspoon of sriracha gives a gentle warmth, but if you like it spicy, double it or add a few slices of fresh jalapeño on top. If you're serving this to kids or anyone sensitive to heat, leave the sriracha out entirely and the dressing will still taste balanced and flavorful. You can always pass hot sauce at the table so everyone can customize their own bowl.
Storing and Serving
This bowl is best eaten fresh, but you can prep the components separately and assemble them later. Keep the rice, tuna, and vegetables in separate containers in the fridge for up to two days, and dice the avocado right before you eat. The dressing holds well in a jar for up to a week, just shake it before drizzling.
- Warm the rice gently in the microwave or eat it cold for a refreshing summer lunch.
- Pack everything in a bento box and assemble at work for a meal that feels restaurant quality.
- Pair it with chilled green tea or a crisp Riesling if you want to make it feel like a real occasion.
Save This bowl taught me that simple ingredients can become something you crave when you treat them with a little care. Make it once and I think you'll find yourself coming back to it again and again.
Recipe Questions & Answers
- → Can I use fresh tuna instead of canned?
Absolutely. Use 140g of cooked fresh tuna, flaked into bite-sized pieces. For a poke-style version, dice sushi-grade raw tuna and combine it with the dressing before serving.
- → How do I prepare the jasmine rice?
Rinse the rice under cold water until clear, then combine with water and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 12-15 minutes until tender. Let it rest covered for 5 minutes before fluffing with a fork.
- → What makes the dressing special?
The dressing balances umami from soy sauce with rice vinegar's acidity, sesame oil's nuttiness, and fresh ginger's warmth. Honey adds subtle sweetness while optional sriracha brings gentle heat. Whisk all ingredients together in a small bowl.
- → Can I make substitutions?
Yes. Substitute brown rice or quinoa for jasmine rice, use tamari for a gluten-free soy sauce option, or add a soft-boiled egg for extra protein. Cucumber can be replaced with daikon radish or bell peppers.
- → Is this dish suitable for meal prep?
Yes, but keep components separate until serving. Store cooked rice, tuna mixture, and vegetables in separate containers for up to 3 days. Assemble fresh when ready to eat to maintain optimal texture and prevent sogginess.
- → What beverages pair well with this bowl?
Chilled green tea complements the Asian-inspired flavors beautifully. A crisp Riesling's sweetness balances the savory dressing, while sparkling water with lime offers a refreshing alternative.