Tuna Avocado Rice Bowl

The smell of sesame oil hitting warm rice is what hooked me on this bowl. I was standing in my kitchen on a Tuesday night, too tired to think but too hungry to order takeout, when I remembered the half avocado in the fridge and that lonely can of tuna in the pantry. What started as scraps turned into something I now crave at least twice a week. The crunch of cucumber against the creaminess of avocado, the way the ginger dressing seeps into the rice—it all just works.

I made this for my sister when she visited last spring, and she ate it standing at the counter because she didnt want to wait for me to plate it properly. She kept saying it reminded her of the poke bowls we used to get near the beach, except better because the avocado was actually ripe. Now she texts me every few weeks asking if I remember the recipe with the crunchy stuff on top. I do, and I always will.

Ingredients

• Jasmine rice: The floral aroma is key here, and rinsing it until the water runs clear keeps it fluffy instead of gummy.
• Canned tuna in water: Drain it well and flake it gently so it doesnt turn into mush when you toss it with the dressing.
• Ripe avocado: It should give slightly when you press it, not feel like a rock or turn to pudding under your thumb.
• English cucumber: The thin skin means no peeling, and the seeds are small enough that they add crunch without being watery.
• Scallions: Slice them thin on the bias for a mild onion flavor that doesnt overpower the bowl.
• Low sodium soy sauce: Regular soy sauce can make the whole thing too salty, especially once it soaks into the rice.
• Rice vinegar: This adds brightness without the sharp bite of regular vinegar.
• Sesame oil: A little goes a long way, and toasted sesame oil has a nuttiness that makes everything taste deeper.
• Honey or maple syrup: Just enough sweetness to balance the soy and vinegar.
• Fresh ginger: Grate it finely so you get the flavor without chewy strings.
• Sriracha: Optional, but a half teaspoon wakes up the whole bowl without making it spicy.
• Toasted sesame seeds: Toast them yourself in a dry pan for a minute, and theyll smell like popcorn.
• Nori strips: These add a hint of the ocean and a satisfying crackle.

Instructions

Cook the rice:

Rinse the jasmine rice under cold water until it stops looking cloudy, then combine it with water and salt in a saucepan. Bring it to a boil, drop the heat to low, cover it tight, and let it steam for twelve to fifteen minutes until the grains are tender and the water is gone.

Make the dressing:

While the rice bubbles away, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha in a small bowl. It should smell bright and a little spicy.

Season the tuna:

Flake the drained tuna into a medium bowl and toss it gently with one tablespoon of the dressing. Let it sit so the flavors can soak in.

Assemble the bowls:

Fluff the rice with a fork and divide it between two bowls, then arrange the tuna, diced avocado, cucumber, and scallions on top in separate sections. It looks prettier that way and makes every spoonful different.

Dress and garnish:

Drizzle the remaining dressing over everything, then sprinkle with toasted sesame seeds, nori strips, and cilantro or microgreens if you have them.

Serve warm:

Eat it right away while the rice is still warm and the avocado hasnt started to brown. Cold rice just isnt the same.

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One night I made this after a long shift and sat on the floor with the bowl in my lap, too tired to even turn on the TV. The first bite was so good I actually laughed out loud. Sometimes food doesnt need to be fancy or complicated to feel like a small miracle.

Making It Your Own

If you want more protein, a soft boiled egg with a jammy yolk on top turns this into something almost luxurious. I also love swapping in sushi grade raw tuna when I can find it, diced into cubes for a poke style bowl that feels like a celebration. Brown rice or quinoa work if youre after more fiber, though the jasmine rice really does bring something special with its fragrance.

What to Serve Alongside

This bowl is complete on its own, but I like to pour a glass of iced green tea or open a bottle of something crisp and slightly sweet like Riesling. The contrast between the cold drink and the warm rice makes the whole meal feel intentional, like you planned it all along even if you didnt.

Storing and Reheating

The rice keeps well in the fridge for up to three days, and you can prep the dressing ahead and store it in a jar. Just keep the avocado and toppings separate until youre ready to eat, or everything gets mushy and loses its charm.

• Reheat the rice gently in the microwave with a damp paper towel on top so it doesnt dry out.
• Assemble fresh toppings each time for the best texture and flavor.
• If youre meal prepping, pack the tuna and dressing together and add them cold to warm rice.

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This bowl has become my answer to almost everything: too tired, too busy, or just craving something that tastes clean and bright. I hope it does the same for you.

Recipe FAQs

→ Can I use fresh tuna instead of canned?

Yes, absolutely. Use 140g of cooked fresh tuna, flaked into bite-sized pieces. For a poke-style version, use sushi-grade raw tuna diced into cubes and marinate it in the dressing for 10-15 minutes before assembling.

→ How do I prevent the avocado from browning?

Dice the avocado just before assembly. If preparing ahead, toss the avocado with a squeeze of fresh lime juice to slow oxidation. Add it to the bowl right before serving for best texture and appearance.

→ What are good substitutes for jasmine rice?

Brown rice adds nutty flavor and extra fiber, requiring about 35-40 minutes to cook. Quinoa provides complete protein and cooks in 15 minutes. Sushi rice creates a slightly sweeter base. All work beautifully with these Asian-inspired toppings.

→ Is this bowl gluten-free?

Standard soy sauce contains gluten. For a gluten-free version, substitute tamari or coconut aminos in equal amounts. Always verify that your sriracha and other condiments are certified gluten-free if this is a dietary concern.

→ How can I make this more filling?

Top each bowl with a soft-boiled egg for extra protein and richness. Add edamame, crispy tofu, or marinated mushrooms for additional substance. A drizzle of mayo or sriracha mayo also enhances both flavor and satiety.

→ Can I prepare this ahead of time?

Cook rice up to 2 days ahead and store in the refrigerator. Prepare vegetables and store separately. Keep dressing in a jar and shake before using. Assemble bowls fresh when ready to eat to maintain optimal texture and temperature contrast.