Tuna Avocado Rice Bowl

I threw this bowl together on a Tuesday night when my fridge was looking bare but I still wanted something that felt special. The can of tuna in the pantry, half an avocado on the counter, and leftover jasmine rice became this colorful, satisfying dinner that tasted like I'd put in way more effort than I actually had. My partner walked in, saw the bowl, and assumed I'd ordered takeout. That's when I knew this simple combination was a keeper.

I started making this bowl during a stretch when I was working late and needed meals that didn't require much thought. One evening, I added a soft boiled egg on top and it transformed the whole dish into something I'd happily serve to guests. Now it's my go to when I want to feel nourished without spending an hour in the kitchen.

Ingredients

• Jasmine rice: The fragrant, slightly sticky texture is what makes this bowl feel cohesive, and rinsing it first ensures every grain cooks up fluffy.
• Canned tuna in water: I always keep a few cans in the pantry because they turn into a protein packed meal in minutes, and draining them well prevents sogginess.
• Ripe avocado: Look for one that yields slightly to gentle pressure, it should be creamy and buttery, not hard or mushy.
• English cucumber: The thin skin and mild flavor add crunch without bitterness, and you don't need to peel or seed it.
• Scallions: Both the white and green parts bring a mild oniony bite that doesn't overpower the other flavors.
• Low sodium soy sauce: Controls the saltiness so you can adjust to your taste, and it's the backbone of the dressing.
• Rice vinegar: Adds a gentle tang that brightens everything without being sharp or harsh.
• Sesame oil: A little goes a long way, it brings that toasty, nutty aroma that ties the whole bowl together.
• Honey or maple syrup: Balances the salty and tangy elements with just a hint of sweetness.
• Fresh ginger: Grating it releases oils that add warmth and a subtle spicy note.
• Sriracha: Optional but worth it if you like a gentle kick of heat.
• Toasted sesame seeds: They add texture and a nutty finish, I toast them in a dry pan until golden and fragrant.
• Nori strips: Optional, but they contribute an umami depth and a touch of the ocean.

Instructions

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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Cook the rice:

Rinse the jasmine rice under cold water until it runs clear, then combine with water and salt in a medium saucepan. Bring to a boil, reduce to low, cover, and simmer for 12 to 15 minutes until tender, then let it rest off the heat for 5 minutes before fluffing with a fork.

Make the dressing:

While the rice cooks, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha if using in a small bowl. The ginger should be freshly grated for the brightest flavor.

Season the tuna:

In a medium bowl, gently toss the drained tuna with 1 tablespoon of the dressing. Let it sit while you prep the vegetables so the flavors meld.

Assemble the bowls:

Divide the warm jasmine rice between two serving bowls, then top each with equal portions of tuna, diced avocado, cucumber, and sliced scallions. Arrange them in sections or mix them together, whatever feels right.

Finish and serve:

Drizzle the remaining dressing over each bowl, then sprinkle with toasted sesame seeds, nori strips, and fresh cilantro or microgreens if you have them. Serve immediately while the rice is still warm and the avocado is fresh.

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The first time I made this for a friend who swore she didn't like canned tuna, she scraped her bowl clean and asked for the recipe. It reminded me that simple, fresh ingredients and a good dressing can completely change how we see pantry staples. Now she texts me photos of her own versions with different toppings.

Customizing Your Bowl

I've swapped jasmine rice for brown rice when I want extra fiber, and quinoa works beautifully too if you're looking for a different texture. Fresh sushi grade tuna, diced and marinated, turns this into a poke style bowl that feels even more indulgent. You can also add a soft boiled egg, edamame, shredded carrots, or pickled radishes depending on what's in your fridge and what sounds good.

Storing and Meal Prep

If you're prepping ahead, cook the rice and store it separately in the fridge for up to three days, then reheat it gently with a splash of water. Keep the dressing, tuna, and chopped vegetables in separate containers, and only dice the avocado right before eating to prevent browning. Assemble each bowl fresh so the textures stay crisp and the flavors stay bright.

Pairing and Serving Ideas

This bowl feels complete on its own, but I sometimes serve it with a side of miso soup or a small seaweed salad for a fuller meal. A pot of chilled green tea or a glass of crisp Riesling balances the savory, nutty flavors beautifully. If you're feeding a crowd, set out all the components and let everyone build their own bowl with their favorite toppings.

• Toast extra sesame seeds and keep them in a jar for sprinkling on salads, noodles, or roasted vegetables.
• Use leftover dressing as a marinade for grilled chicken or drizzled over steamed broccoli.
• Try adding a squeeze of fresh lime juice right before serving for an extra burst of brightness.

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This bowl has become my answer to those nights when I want something nourishing, flavorful, and fast. I hope it brings you the same kind of easy satisfaction it's brought me, one colorful, delicious bite at a time.

Common Questions

→ Can I use fresh tuna instead of canned?

Absolutely. Use 140g of cooked fresh tuna, flaked, or sushi-grade raw tuna diced for a poke-style version. Fresh tuna offers a firmer texture and richer flavor than canned.

→ How do I make this gluten-free?

Replace soy sauce with tamari, which is naturally gluten-free. Check all other ingredient labels, as most components like sesame seeds, rice, and vegetables are naturally gluten-free.

→ What can I substitute for jasmine rice?

Brown rice, white rice, quinoa, or sushi rice work well. Adjust cooking times according to package directions. Quinoa adds extra protein and fiber for a more nutrient-dense option.

→ How spicy is this bowl?

The sriracha is optional, making the base dressing mild with just subtle ginger warmth. Add sriracha to taste for more heat, or omit entirely for a cooling, refreshing bowl.

→ Can I prepare this ahead of time?

Cook rice ahead and refrigerate. Assemble components separately and combine just before serving to keep avocado fresh and rice warm. Dress the bowl immediately before eating to prevent sogginess.

→ What beverages pair well with this bowl?

Chilled green tea complements the Asian flavors perfectly. A crisp Riesling also pairs beautifully with the sesame and ginger notes, balancing the richness of avocado and tuna.