Tuna Avocado Rice Bowl (Printer-Friendly)

Creamy avocado, tender tuna, and crisp vegetables topped with sesame seeds over fragrant jasmine rice.

# What You Need:

→ Rice

01 - 1 cup jasmine rice
02 - 2 cups water
03 - 1/4 teaspoon salt

→ Tuna

04 - 1 can (5 oz) tuna in water, drained

→ Vegetables and Fruit

05 - 1 ripe avocado, diced
06 - 1/2 English cucumber, diced
07 - 2 scallions, thinly sliced

→ Dressing

08 - 2 tablespoons low-sodium soy sauce
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon sesame oil
11 - 1 teaspoon honey or maple syrup
12 - 1/2 teaspoon grated fresh ginger
13 - 1/2 teaspoon sriracha, optional

→ Toppings

14 - 1 tablespoon toasted sesame seeds
15 - 1 tablespoon nori strips or crushed roasted seaweed, optional
16 - Fresh cilantro or microgreens, optional

# How to Cook:

01 - Rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and cook for 12 to 15 minutes until rice is tender and water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
02 - While rice cooks, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and sriracha if using in a small bowl until well combined.
03 - In a medium bowl, gently combine drained tuna with 1 tablespoon of prepared dressing and set aside.
04 - Divide warm jasmine rice between two serving bowls. Top each portion with equal amounts of seasoned tuna, diced avocado, diced cucumber, and sliced scallions.
05 - Drizzle remaining dressing evenly over each bowl. Sprinkle with toasted sesame seeds, nori strips, and fresh cilantro or microgreens if desired.
06 - Serve immediately while rice is still warm for optimal flavor and texture.

# Expert Advice:

01 -
  • Everything comes together in less time than it takes to order delivery and wait by the door.
  • The creamy avocado and tangy dressing make canned tuna taste like something you'd pay fifteen dollars for at a trendy lunch spot.
  • You can prep the components ahead and assemble cold bowls for work lunches all week long.
02 -
  • If you add the avocado too early or let the bowl sit too long, it turns brown and slimy, so dice it last and serve immediately.
  • Rinsing the rice is non negotiable, skipping it once left me with sticky clumps that ruined the whole texture.
  • Don't overdress the tuna or the bowl becomes soggy, one tablespoon is enough to flavor it without drowning everything.
03 -
  • Toast your sesame seeds in a dry skillet until they smell nutty and start to pop, it only takes thirty seconds and the flavor difference is huge.
  • Use a microplane to grate the ginger so fine it almost melts into the dressing, no one wants stringy bits in their bowl.
  • If your avocado is underripe, let it sit on the counter for a day or two, trying to soften it in the oven or microwave ruins the texture.
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