Tuna Avocado Rice Bowl (Print Version)

A nourishing fusion bowl combining creamy avocado, flaked tuna, fresh vegetables, and sesame-ginger dressing over jasmine rice.

# Needed Ingredients:

→ 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 or 5 oz cooked fresh tuna, flaked

→ Vegetables & 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 Steps:

01 - Rinse the jasmine rice under cold water until the 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, or until rice is tender and water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 - While the rice cooks, prepare the dressing in a small bowl. Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and sriracha if using.
03 - In a medium bowl, gently combine the tuna with 1 tablespoon of the prepared dressing. Set aside.
04 - Arrange the warm jasmine rice in two serving bowls. Top each with equal portions of seasoned tuna, diced avocado, cucumber, and scallions.
05 - Drizzle the remaining dressing over the bowls. Sprinkle with toasted sesame seeds, nori strips, and fresh cilantro or microgreens if desired.
06 - Serve immediately while the rice is warm.

# Expert Suggestions:

01 -
  • It comes together in the time it takes to cook rice, no fancy skills required.
  • Every bite has contrast: creamy avocado, crisp cucumber, nutty sesame, and tender tuna all at once.
  • You can make it with pantry staples and whatever vegetables are hanging around.
  • It tastes like takeout but costs a fraction and feels so much lighter.
02 -
  • Rinse your rice or it will turn gummy and clump together instead of staying fluffy and separate.
  • Dress the tuna before assembling the bowl so it soaks up flavor and doesn't taste flat or dry.
  • Use ripe but firm avocado, if it is too soft it will turn to mush when you try to dice it.
  • Taste your dressing before pouring it over everything, you might want a little more honey or vinegar depending on your soy sauce.
03 -
  • Toast your sesame seeds in a dry skillet for a minute until fragrant, it makes a huge difference in flavor.
  • If your avocado isn't quite ripe, leave it in a paper bag with a banana overnight and it will be ready the next day.
  • Make extra dressing and keep it in a jar in the fridge, it is perfect on salads, grain bowls, or drizzled over roasted vegetables.
  • Use day old rice if you have it, it is less sticky and holds up better under the toppings and dressing.
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