Pin It My weeknight dinner routine changed the afternoon I stared into my fridge and saw a can of tuna, half an avocado, and leftover rice. I was tired, hungry, and convinced I had nothing to eat. Then I remembered a bowl I'd had at a tiny lunch spot months earlier, something clean and bright that didn't require a stove full of pots. Twenty minutes later, I was eating one of the most satisfying meals I'd thrown together in weeks.
I started making this bowl on repeat during a particularly busy stretch at work. My partner would come home to the smell of jasmine rice and sesame oil, and we'd sit on the couch with our bowls, too hungry to wait for the table. It became our signal that the day was over, no matter how chaotic it had been. The simplicity of it made space for conversation, and I think that's when I realized a recipe doesn't need to be complicated to feel like home.
Ingredients
- Jasmine rice: The floral aroma is key here, and rinsing it until the water runs clear keeps the grains fluffy instead of gummy.
- Canned tuna in water: I always keep a few cans in the pantry for nights like this, drained well so the dressing clings instead of pooling.
- Ripe avocado: It should yield gently when you press it, and I dice it just before serving so it stays bright green.
- English cucumber: The crunch is essential, and I leave the skin on for color and a little bite.
- Scallions: Slice them thin on the bias for a delicate onion flavor that doesn't overpower.
- Low sodium soy sauce: Regular soy sauce can make the bowl too salty, so I learned to go low sodium and adjust from there.
- Rice vinegar: It adds a gentle tang that wakes up the whole dish without tasting sharp.
- Sesame oil: A little goes a long way, toasted sesame oil specifically brings that nutty warmth.
- Honey or maple syrup: Just a touch balances the soy sauce and vinegar, rounding out the dressing.
- Fresh ginger: Grate it finely so it disappears into the dressing and leaves behind only its bright, spicy note.
- Sriracha: Optional, but I like the way a small squeeze lifts the whole bowl with gentle heat.
- Toasted sesame seeds: I toast mine in a dry skillet until they smell incredible, usually about two minutes.
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 remove from heat and let it rest 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 you want a little heat. The smell alone will make you impatient to eat.
- Dress the tuna:
- In a medium bowl, gently toss the drained tuna with about a tablespoon of the dressing so it soaks in the flavor. Set it aside while you prep the rest.
- Assemble the bowls:
- Divide the warm rice between two serving bowls, then top each with equal portions of the dressed tuna, diced avocado, cucumber, and sliced scallions. Arrange them so every bite gets a little of everything.
- Finish and serve:
- Drizzle the remaining dressing over each bowl, then sprinkle with toasted sesame seeds, nori strips, and fresh cilantro or microgreens if you have them. Serve immediately while the rice is still warm and the avocado is creamy.
Pin It One evening, I added a soft boiled egg on top because I had an extra one in the fridge. When I broke the yolk, it ran into the rice and dressing, turning the whole bowl silky and rich. My partner looked up mid bite and said it tasted like something we'd order at a restaurant. That's when I realized this bowl wasn't just easy, it was actually special.
Make It Your Own
I've swapped the canned tuna for sushi grade raw tuna when I find it at the market, dicing it into cubes for a poke style version that feels like a splurge. Brown rice or quinoa work beautifully if you want more fiber and a nuttier base. Sometimes I add shredded carrots, edamame, or radish slices depending on what's in the crisper drawer. The dressing is forgiving, so taste it and adjust the honey, soy sauce, or sriracha until it feels right to you.
Storing and Reheating
I don't recommend assembling the bowls ahead of time because the avocado will brown and the cucumber will release water. Instead, I keep the cooked rice, dressed tuna, and chopped vegetables in separate containers in the fridge for up to two days. When I'm ready to eat, I reheat the rice gently in the microwave with a damp paper towel over it to keep it from drying out, then assemble everything fresh. The dressing holds well in a sealed jar for up to a week, so I sometimes double it and use it on salads or grilled fish.
Pairing and Serving Ideas
This bowl is light enough that I usually serve it on its own, but sometimes I'll start with a simple miso soup or a small seaweed salad if I want to stretch the meal. It pairs beautifully with chilled green tea or a crisp, slightly sweet Riesling if you're in the mood for wine. I've also served it at casual lunches with friends, setting out all the components and letting everyone build their own bowl.
- Add a soft boiled egg for richness and extra protein.
- Serve with pickled ginger or a side of kimchi for a tangy contrast.
- Offer extra sriracha or chili oil on the side for those who like more heat.
Pin It This bowl has become my answer to the question of what to make when I'm too tired to think but still want to eat something that feels good. I hope it does the same for you.
Recipe FAQs
- → Can I use fresh tuna instead of canned?
Yes, you can substitute 140g of cooked fresh tuna, flaked, for the canned version. For a poke-style variation, use sushi-grade raw tuna diced into cubes.
- → What's the best way to cook jasmine rice?
Rinse the rice under cold water until water runs clear to remove excess starch. Use a 1:2 rice-to-water ratio, bring to a boil, then simmer covered on low heat for 12-15 minutes. Let it stand covered for 5 minutes before fluffing with a fork.
- → How can I make this gluten-free?
Replace regular soy sauce with tamari, which is naturally gluten-free. Ensure all other ingredients, particularly sesame seeds and nori, are certified gluten-free if needed.
- → Can I prepare this bowl ahead of time?
Cook the rice and prepare components separately in advance. However, assemble bowls just before serving to keep the rice warm and prevent avocado from browning. Store dressing separately and drizzle when serving.
- → What are good additions or substitutions?
Try adding a soft-boiled egg, edamame, or marinated mushrooms for extra protein and flavor. Substitute brown rice or quinoa for jasmine rice, or swap avocado with creamy mayo for a different texture.
- → How spicy is this bowl?
The sriracha is optional, so you control the heat level. Start with 1/4 teaspoon if you prefer mild spice, or omit entirely for no heat. The ginger provides subtle warmth without significant spiciness.