Tuna Avocado Rice Bowl (Print Version)

Creamy avocado and tender tuna over fragrant jasmine rice with sesame-ginger dressing and crisp fresh vegetables.

# What You Need:

→ Rice

01 - 1 cup jasmine rice
02 - 2 cups water
03 - 1/4 teaspoon salt

→ Tuna

04 - 1 can (5 oz) tuna in water, drained

→ Vegetables and 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 jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until rice is tender and water is fully absorbed. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork.
02 - While rice cooks, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and sriracha if using in a small bowl until well combined.
03 - In a medium bowl, gently combine drained tuna with 1 tablespoon of prepared dressing. Mix carefully to maintain tuna texture.
04 - Divide warm jasmine rice between two serving bowls. Top each bowl with equal portions of dressed tuna, diced avocado, cucumber, and sliced scallions.
05 - Drizzle remaining dressing over each bowl. Garnish with toasted sesame seeds, nori strips, and fresh cilantro or microgreens as desired. Serve immediately while rice is still warm.

# Expert Advice:

01 -
  • It comes together faster than most takeout orders and tastes twice as fresh.
  • Every bite has a mix of creamy, crunchy, savory, and just a little heat.
  • You can make it with pantry staples and whatever vegetables you have on hand.
  • It feels like a treat but leaves you energized instead of sluggish.
02 -
  • Do not skip rinsing the rice, the first time I forgot, the bowl turned gummy and stuck together instead of staying light.
  • Dress the tuna separately before adding it to the bowl so it absorbs the flavor instead of just sitting on top.
  • Cut the avocado at the last possible moment because it browns quickly once exposed to air.
  • Warm rice makes all the difference, cold rice turns the whole bowl into leftovers instead of a fresh meal.
03 -
  • Toast your sesame seeds in a dry skillet until they smell nutty and turn golden, it takes two minutes and transforms the flavor.
  • Use tamari instead of soy sauce if you need it gluten free, the taste is nearly identical.
  • If your avocado isn't quite ripe, leave it in a paper bag with a banana overnight to speed things up.
  • Grate the ginger on a microplane so it melts into the dressing without leaving fibrous bits behind.
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