Tuna Avocado Rice Bowl

Last spring, I threw this bowl together on a Tuesday night when the fridge was nearly empty and I was too tired to think. I had leftover rice, a lonely can of tuna, and an avocado that was finally ripe. What started as a lazy dinner became something I crave at least once a week. The sesame oil hit the rice, the avocado melted into everything, and I realized I didn't need a complicated recipe to feel satisfied.

I made this for my sister when she came over after a long shift at the hospital. She sat at my counter, quiet and exhausted, and I just set the bowl in front of her. She took one bite, then another, and didn't stop until it was gone. She didn't say much, but she texted me two days later asking for the dressing recipe. That's when I knew this one was a keeper.

Ingredients

• Jasmine rice: The floral, slightly sticky texture is perfect for bowls like this, holding the dressing without getting mushy.
• Canned tuna in water: Affordable, easy, and surprisingly tender when you toss it with a little dressing first instead of eating it dry.
• Ripe avocado: It should yield gently when you press it, creamy enough to coat your fork but not browning inside.
• English cucumber: The thin skin and mild crunch make it ideal, no need to peel or seed.
• Scallions: Both the white and green parts add a sharp, fresh bite that balances the richness.
• Low sodium soy sauce: Keeps the salt level in check so the dressing doesn't overpower everything else.
• Rice vinegar: Gentle acidity that brightens without making things sour.
• Sesame oil: A little goes a long way, that toasty, nutty aroma is what makes the bowl smell amazing.
• Honey or maple syrup: Just a touch to round out the vinegar and soy, creating balance.
• Fresh ginger: Grate it finely so it disappears into the dressing but leaves a warm, zingy note.
• Sriracha: Optional, but a small squeeze wakes everything up if you like a little heat.
• Toasted sesame seeds: They add a nutty crunch that makes every bite feel finished.
• Nori strips: Optional but wonderful, they bring a hint of the ocean and a delicate crisp.
• Cilantro or microgreens: A fresh, grassy finish that makes the bowl look as good as it tastes.

Instructions

Cook the rice:

Rinse the jasmine rice under cold water until it runs clear, this removes extra starch and keeps it fluffy. Combine with water and salt in a saucepan, bring to a boil, then cover and simmer on low for 12 to 15 minutes until tender and the water is gone.

Let it rest:

Once the rice is done, remove it from the heat and let it sit covered for 5 minutes. Fluff gently with a fork so the grains separate and stay light.

Make the dressing:

While the rice cooks, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha if you want heat. Taste it, the balance should be savory, tangy, and just a little sweet.

Dress the tuna:

Drain the tuna well and toss it in a bowl with about a tablespoon of the dressing. This keeps it from being dry and gives it flavor before it even hits the rice.

Build the bowls:

Divide the warm rice between two bowls, then arrange the tuna, diced avocado, cucumber, and sliced scallions on top. Keep things loose and pretty, not too fussy.

Finish and serve:

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

Save

One evening, I made this bowl and ate it outside on my back steps as the sun went down. The sesame seeds crunched, the avocado melted on my tongue, and I realized I didn't need anything else. No music, no phone, just the bowl and the quiet. It was one of those meals that reminded me why I started cooking in the first place.

How to Pick Your Tuna

Canned tuna in water is my go to because it is affordable and always in my pantry. If you want to get fancy, use sushi grade raw tuna diced into cubes for a poke style bowl. Cooked fresh tuna works too, just flake it gently so it doesn't fall apart. I have tried all three and honestly, the canned version with a good dressing is just as satisfying.

Dressing Variations

The base dressing is soy, vinegar, sesame oil, and a little sweetness, but you can play with it. I have added a squeeze of lime instead of rice vinegar when I was out, and it was bright and delicious. A tiny bit of miso paste whisked in makes it richer and deeper. If you like things creamy, add a spoonful of mayo or Greek yogurt and it turns into a luscious drizzle.

Make It Your Own

This bowl is a template, not a rule. I have swapped in shredded carrots, edamame, radishes, and even roasted sweet potato when I had leftovers. Brown rice or quinoa work if you want more fiber and chew. A soft boiled egg on top turns it into a full meal that keeps you full for hours.

• Add pickled ginger or kimchi for a tangy, funky kick.
• Toss in some crispy fried shallots or garlic chips for extra crunch.
• Drizzle with spicy mayo or a little more sriracha if you want heat.

Save

This bowl has become my default when I want something nourishing without the noise. I hope it does the same for you.

Recipe FAQs

→ Can I use fresh tuna instead of canned?

Absolutely. Use 140g of cooked fresh tuna, flaked into chunks. For a poke-style version, use sushi-grade raw tuna, diced into cubes.

→ What if I don't have jasmine rice?

Brown rice or quinoa work excellently as substitutes. Brown rice adds extra fiber, while quinoa provides a complete protein source. Adjust cooking time according to package directions.

→ How do I make this gluten-free?

Replace regular soy sauce with tamari, which is naturally gluten-free. All other ingredients are inherently gluten-free, though always verify label claims for processed items.

→ Can I prepare this ahead of time?

Cook rice and vegetables in advance, storing separately. Assemble just before serving to keep avocado from browning and rice warm. Dressing can be made up to three days ahead.

→ What proteins can I add for extra nutrition?

A soft-boiled egg adds richness and extra protein. Grilled chicken, edamame, or tofu are excellent alternatives or additions to the tuna.

→ How spicy is this dish?

The sriracha is optional and adjustable. Start with a small drizzle and increase to taste. Without it, the bowl remains mild with gentle ginger warmth.