Tuna Avocado Rice Bowl (Printable Version)

A vibrant, nourishing bowl with creamy avocado, tender tuna, crisp cucumber, and toasted sesame seeds atop jasmine rice.

# Ingredient List:

→ Rice

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

→ Tuna

04 - 1 (5 oz) can 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 Make:

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 and let stand covered for 5 minutes. 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 the prepared dressing. Set aside.
04 - Divide warm jasmine rice equally between two serving bowls. Top each with equal portions of dressed tuna, diced avocado, cucumber, and sliced scallions.
05 - Drizzle remaining dressing over the bowls. Sprinkle with toasted sesame seeds, nori strips, and fresh cilantro or microgreens if desired. Serve immediately while rice is warm.

# Expert Suggestions:

01 -
  • Everything comes together in under thirty minutes, even if youre half distracted by a podcast.
  • The creamy avocado and tangy dressing make canned tuna taste surprisingly luxurious.
  • You can adjust the toppings based on whatever you have lying around in the fridge.
  • It tastes just as good at room temperature, so leftovers travel well to work.
02 -
  • Do not skip rinsing the rice, the first time I skipped it the bowl turned gummy and unappetizing.
  • Dice the avocado at the very last minute, it browns quickly and loses its vibrant green color.
  • If using fresh tuna instead of canned, sear it briefly on high heat and leave the center rare for the best texture.
  • Taste the dressing before adding it all, you can always add more soy sauce or vinegar to suit your preference.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat for about one minute, shaking the pan constantly until they smell nutty and turn golden.
  • Use tamari instead of soy sauce if you need the bowl to be gluten free, it tastes nearly identical.
  • If your avocado is not ripe yet, leave it on the counter in a paper bag with a banana overnight to speed things up.
  • For a restaurant style presentation, pack the rice into a small bowl, then flip it onto the plate so it forms a neat mound.
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