Tuna Avocado Rice Bowl

My coworker used to eat this bowl at her desk every Thursday, and the smell of sesame oil would drift across the office. One afternoon I asked what was in it, expecting some elaborate recipe. She laughed and said it was just whatever she had left in the fridge over rice. That conversation stuck with me, and now this bowl has become my own version of that same ease and satisfaction.

I made this for my sister after she moved into her first apartment with no furniture and only three bowls. We sat on the floor with these rice bowls in our laps, and she said it tasted like something youd order out but better. That night it became her go-to dinner, the one she still texts me about when shes tired and needs something dependable.

Ingredients

• Jasmine rice: Its fragrance fills the kitchen while it cooks, and rinsing it first keeps the grains from clumping together.
• Canned tuna in water: Draining it well prevents the bowl from getting watery, and tossing it with a bit of dressing early lets the flavor soak in.
• Ripe avocado: It should yield slightly when you press it, the kind that slices cleanly and tastes buttery without being mushy.
• English cucumber: The crunch cuts through the richness, and it doesnt need peeling or seeding which saves time.
• Scallions: Both the white and green parts add a mild sharpness that wakes up the other ingredients.
• Low-sodium soy sauce: This keeps the salt level in check so you can adjust to taste without overpowering the bowl.
• Rice vinegar: It brings a gentle tang that brightens everything without tasting harsh.
• Sesame oil: A little goes a long way, its nutty aroma is what makes the dressing memorable.
• Honey: Just enough sweetness to round out the acidity and tie the flavors together.
• Fresh ginger: Grating it releases oils that add warmth and a slight bite to the dressing.
• Sriracha: Optional but worth it if you like a hint of heat lingering after each bite.
• Toasted sesame seeds: They add a subtle crunch and a toasted flavor that feels finishing.
• Nori strips: Optional, but they bring a hint of the ocean that pairs naturally with tuna.

Instructions

Cook the rice:

Rinse the jasmine rice under cold water until it runs clear, then combine it with water and salt in a medium saucepan. Bring it to a boil, reduce the heat to low, cover, and let it cook for 12 to 15 minutes until tender, then let it stand covered 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 youre using it. The smell of ginger and sesame will tell you its ready.

Season the tuna:

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

Assemble the bowls:

Divide the warm rice between two bowls, then arrange the tuna, diced avocado, cucumber, and scallions on top in sections or however feels natural. Drizzle the remaining dressing over everything.

Add toppings and serve:

Sprinkle toasted sesame seeds, nori strips, and any fresh herbs over the bowls. Serve immediately while the rice is still warm and the avocado is creamy.

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One evening I made this after a long day and realized halfway through that I was out of cucumber. I used shredded carrots instead and it worked beautifully. That moment reminded me that this bowl isnt precious, its flexible and forgiving, which is exactly what dinner should be on a weeknight.

Choosing Your Tuna

Canned tuna in water is convenient and affordable, but if you have access to sushi-grade tuna you can dice it raw for a poke-style bowl. I learned to press canned tuna gently with a fork instead of squeezing it, which keeps the texture intact. Fresh cooked tuna works too, just flake it into chunks and treat it the same way.

Adjusting the Dressing

The dressing should taste balanced, a little salty, a little sweet, with enough acidity to brighten each bite. I always taste it before drizzling and adjust the honey if the vinegar feels too sharp. If you like more heat, add extra sriracha or a pinch of red pepper flakes. You can also make a double batch and keep it in the fridge for quick lunches throughout the week.

Serving and Storing

This bowl is best served fresh while the rice is warm and the avocado is just cut. If you need to prep ahead, keep the components separate and assemble right before eating. Leftover rice can be stored in the fridge and reheated gently with a splash of water to bring back moisture. The dressing keeps for up to five days in a sealed container.

• Top with a soft-boiled egg for extra richness and protein.
• Swap jasmine rice for brown rice or quinoa if you want more fiber and chew.
• Pair it with chilled green tea or a crisp white wine for a light, refreshing meal.

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This bowl has become my answer to the question of what to make when Im hungry but dont want to think too hard. Its nourishing, colorful, and always tastes like I did more than I actually did.

Recipe FAQs

→ Can I use fresh tuna instead of canned?

Absolutely. Use 140g of cooked fresh tuna, flaked into bite-sized pieces. For a poke-style variation, use sushi-grade raw tuna, diced, and assemble just before serving.

→ How do I make this gluten-free?

Substitute tamari for regular soy sauce, as it's naturally gluten-free. All other ingredients are naturally gluten-free, though always verify your specific brands.

→ What can I substitute for jasmine rice?

Brown rice, quinoa, or even sushi rice work well. Brown rice and quinoa add extra fiber and nutrients. Adjust cooking time according to package directions.

→ Can I prepare this ahead of time?

Cook the rice and dressing in advance. Keep them separate and refrigerated. Assemble the bowl just before eating to keep the rice warm and prevent the avocado from browning.

→ What pairs well with this bowl?

Serve alongside chilled green tea, a crisp Riesling, or miso soup. The light, refreshing nature of the bowl complements both cold beverages and light soups.

→ How can I add more protein?

Top with a soft-boiled egg for extra richness and protein. You can also increase the tuna portion or add edamame for plant-based protein boost.