Tuna Avocado Rice Bowl (Printable)

Creamy avocado, tender tuna, crisp cucumber, and toasted sesame seeds over fragrant jasmine rice. Quick and satisfying.

# What You’ll Need:

→ 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

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 It:

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 12–15 minutes until 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 in a small bowl until well combined.
03 - In a medium bowl, gently combine drained tuna with 1 tablespoon of prepared dressing. Mix until evenly coated.
04 - Divide warm jasmine rice between two serving bowls. Top each portion with equal amounts of dressed tuna, diced avocado, cucumber, and sliced scallions.
05 - Drizzle remaining dressing evenly over both bowls.
06 - Sprinkle toasted sesame seeds, nori strips, and fresh cilantro or microgreens over each bowl as desired. Serve immediately while rice is warm.

# Expert Advice:

01 -
  • It comes together faster than deciding what to order for delivery, and tastes infinitely better.
  • Every ingredient pulls its weight: creamy, crunchy, savory, bright, all in one bowl.
  • You can make it with whatever is already sitting in your fridge and pantry.
  • It feels nourishing without being heavy, the kind of meal that leaves you energized instead of sluggish.
02 -
  • Let the rice rest covered after cooking, lifting the lid too soon releases steam and leaves you with undercooked grains at the bottom.
  • Dice the avocado last, right before serving, or it will start browning and lose that bright green appeal.
  • Drain the tuna thoroughly and press out extra moisture with a paper towel if needed, otherwise the dressing gets diluted and watery.
  • Taste the dressing before you drizzle, some soy sauces are saltier than others and you might want to add a splash more vinegar or honey to balance.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat, shaking the pan constantly until they turn golden and smell nutty, it only takes two minutes but transforms the flavor.
  • Use a microplane to grate the ginger directly into the dressing, you will get more juice and less fibrous bits that way.
  • If your avocado is not quite ripe, let it sit in a paper bag with a banana overnight to speed things up.
  • Warm bowls, cold toppings creates a contrast that makes every bite more interesting, so do not skip heating the rice just before assembling.
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