Save My neighbor slid a sticky note under my door one Thursday: Try this with jasmine rice, not your usual brown. I had just come home from a double shift, starving and uninspired. That note changed my weeknight rhythm. The bowl she described turned into this tuna avocado rice bowl, a dish I now make when I need something fast, bright, and filling without thinking too hard.
I made this for my sister after her first marathon. She sat at my kitchen counter, still in her medal, too tired to talk much. She finished the entire bowl in silence, then asked if I could teach her how to make it. That moment told me everything I needed to know about this recipe.
Ingredients
- Jasmine rice: The floral aroma fills the kitchen as it cooks, and the soft, slightly sticky grains hold the dressing beautifully without turning mushy.
- Canned tuna in water: Drain it well and break it into chunks rather than mashing it, so you get satisfying bites of fish instead of a paste.
- Ripe avocado: Look for one that yields gently when pressed, it should be creamy but not brown inside, and always dice it just before serving.
- English cucumber: The thin skin and mild crunch add freshness without watering down the bowl, no need to peel or seed it.
- Scallions: Both the white and green parts bring a sharp, oniony bite that wakes up the other flavors.
- Low sodium soy sauce: Controls the saltiness so the dressing does not overpower the delicate fish and avocado.
- Rice vinegar: Adds a gentle tang that balances the richness of sesame oil and avocado.
- Sesame oil: A little goes a long way, this is what gives the bowl its nutty, toasted depth.
- Honey or maple syrup: Just a teaspoon rounds out the acidity and brings all the flavors into harmony.
- Fresh ginger: Grate it finely so it melts into the dressing, lending a warm, spicy undertone.
- Sriracha: Optional, but half a teaspoon adds a gentle heat that does not overwhelm.
- Toasted sesame seeds: Toast them in a dry pan for a minute until golden and fragrant, they add crunch and a toasted note.
- Nori strips: These bring a hint of the ocean and a savory umami punch, crumble them over the top at the last second.
Instructions
- Rinse and cook the rice:
- Rinse the jasmine rice under cold water until it runs clear, this removes excess starch and keeps the grains from clumping. Combine rice, water, and salt in a medium saucepan, bring to a boil, then reduce heat to low, cover, and cook for 12 to 15 minutes until tender and the water is absorbed, then let it stand covered for 5 minutes before fluffing with a fork.
- Whisk the dressing:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and sriracha if using until smooth and glossy. The ginger should disappear into the liquid, leaving only its warmth behind.
- Dress the tuna:
- In a medium bowl, gently combine the drained tuna with 1 tablespoon of the dressing, breaking it into bite sized chunks. Let it sit while you prep the rest so the fish absorbs the flavors.
- Build the bowls:
- Divide the warm jasmine rice between two serving bowls, then arrange equal portions of tuna, diced avocado, cucumber, and scallions on top. Keep the ingredients somewhat separated so each bite can be a mix of textures.
- Finish and serve:
- Drizzle the remaining dressing over both bowls, then sprinkle with toasted sesame seeds, nori strips, and fresh cilantro or microgreens if desired. Serve immediately while the rice is still warm and the avocado is fresh.
Save One evening, I made this bowl for a friend who swore she hated canned tuna. She ate in silence, then admitted she had been wrong about tuna her whole life. We laughed about it for weeks. That is the magic of a well balanced bowl.
Choosing Your Tuna
Canned tuna in water works beautifully here because it is mild and absorbs the dressing without adding extra oil. If you want to elevate the dish, use sushi grade raw tuna diced into cubes for a poke style bowl. I have also used leftover grilled tuna steak, flaked into chunks, which adds a smoky depth. Whatever you choose, make sure the tuna is the star, not an afterthought.
Dressing Adjustments
The dressing is where you can play. Some nights I add extra ginger when I am feeling under the weather, other times I double the sriracha if I want more heat. A squeeze of lime juice at the end brightens everything up, and a drop of toasted sesame oil goes a long way. Taste as you go and trust your palate.
Serving and Storage
This bowl is best eaten fresh, but I have packed it for lunch the next day with success. Keep the avocado and dressing separate until you are ready to eat, and store the rice and tuna in the fridge for up to two days. Reheat the rice gently in the microwave, or eat it cold if you prefer. The flavors meld overnight, making leftovers even more satisfying.
- Add a soft boiled egg on top for extra richness and protein.
- Swap jasmine rice for brown rice or quinoa if you want more fiber and chew.
- Garnish with pickled ginger or a drizzle of spicy mayo for a different twist.
Save This bowl has become my go to when I need something nourishing without the fuss. I hope it becomes one of those recipes you turn to on busy nights, the kind that feels like a small act of care.
Recipe FAQs
- → Can I use fresh tuna instead of canned?
Yes, absolutely. Use 140g of cooked and flaked fresh tuna, or opt for sushi-grade raw tuna diced into bite-sized pieces for a poke-style version. Ensure the tuna is impeccably fresh and sourced from a reputable fishmonger if serving raw.
- → How do I prevent the avocado from browning?
Dice the avocado just before assembling the bowls. If preparing ahead, toss the avocado pieces with a squeeze of fresh lemon or lime juice to slow oxidation. Add the avocado to the bowl right before serving for maximum freshness and color.
- → Is this bowl gluten-free?
Most ingredients are naturally gluten-free. However, standard soy sauce contains gluten. To keep the dish entirely gluten-free, substitute with tamari, a gluten-free soy sauce alternative, in the dressing.
- → What are good substitutions for jasmine rice?
Brown rice, quinoa, or sushi rice all work wonderfully. Brown rice adds extra fiber and a nuttier flavor, while quinoa increases protein content. Adjust cooking times according to package directions for your chosen grain.
- → Can I meal prep this bowl?
Cook and store the rice and dressing separately in airtight containers for up to 4 days. Prepare vegetables ahead as well. Assemble bowls fresh just before eating to keep the avocado and cucumber crisp and prevent sogginess.
- → What beverage pairs best with this bowl?
Chilled green tea complements the Asian flavors beautifully with its grassy notes. For wine pairing, a crisp Riesling with slight sweetness balances the savory dressing and creamy avocado perfectly.