Pin It There was leftover rice in the fridge and one can of tuna in the pantry when I realized I hadn't planned dinner. I sliced an avocado, grabbed a cucumber, and wondered if I could make something that didn't feel lazy. What came together in that bowl was so much better than I expected: creamy, crunchy, a little sweet, a little tangy. Now it's the meal I make when I want something nourishing without thinking too hard.
I made this for a friend who stopped by unexpectedly one evening, and she kept asking for the recipe. I laughed because there wasn't really a recipe, just instinct and a little soy sauce. But watching her take that first bite, the way she paused and nodded, I realized this bowl had become something worth sharing. Sometimes the meals we throw together teach us more than the ones we plan.
Ingredients
- Jasmine rice: Its floral aroma and slightly sticky texture make it the perfect base for this bowl, rinsing it first keeps the grains fluffy and separate.
- Canned tuna in water: Drained well and gently mixed with a bit of dressing, it becomes tender and flavorful without feeling heavy or dry.
- Ripe avocado: Creamy and rich, it balances the bright acidity of the dressing, dice it just before serving so it stays green and beautiful.
- English cucumber: Its thin skin and mild crunch add freshness without any bitterness, no need to peel or seed it.
- Scallions: Thinly sliced, they bring a gentle sharpness that wakes up the whole bowl without overpowering the other flavors.
- Low sodium soy sauce: The backbone of the dressing, it adds umami depth, using low sodium lets you control the saltiness.
- Rice vinegar: A touch of sweetness and tang that brightens every ingredient, it's milder than other vinegars and never harsh.
- Sesame oil: Just a teaspoon perfumes the dressing with a toasty, nutty warmth that ties everything together.
- Honey or maple syrup: A hint of sweetness rounds out the soy and vinegar, creating balance without making it taste sweet.
- Fresh ginger: Grated finely, it adds a lively, slightly spicy note that feels clean and invigorating.
- Sriracha: Optional but wonderful if you like a gentle kick of heat that lingers just a little.
- Toasted sesame seeds: They add a nutty crunch and a beautiful finish, toasting them yourself makes all the difference.
- Nori strips or roasted seaweed: A subtle briny accent that nods to poke bowls and sushi, totally optional but delightful.
- Fresh cilantro or microgreens: A handful on top brings color and a fresh herbal note that makes the bowl feel complete.
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 and the water is absorbed, 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 you're using it in a small bowl. The smell alone will make you hungry.
- Dress the tuna:
- In a medium bowl, gently fold the drained tuna with 1 tablespoon of the dressing so it soaks up the flavor without falling apart. Set it aside while you prep the rest.
- Assemble the bowls:
- Divide the warm jasmine rice between two serving bowls, then arrange equal portions of tuna, diced avocado, cucumber, and scallions on top. The colors alone will make you smile.
- Drizzle and garnish:
- 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 everything tastes bright.
Pin It One night I added a soft boiled egg on top, and the runny yolk mixed into the rice like a sauce. My partner looked up mid bite and said it was the best version yet. That's when I realized this bowl isn't just a recipe, it's a starting point. Every time I make it, I learn something new about balance, texture, and what makes a meal feel generous.
How to Make It Your Own
This bowl welcomes improvisation like few recipes do. Swap the jasmine rice for brown rice or quinoa if you want more fiber and a nuttier flavor. Use sushi grade raw tuna, diced, for a poke style version that feels more luxurious. Add edamame, shredded carrots, or thinly sliced radishes for extra crunch and color. If you don't have fresh ginger, a pinch of ground ginger works in a pinch, though the brightness won't be quite the same.
What to Serve Alongside
This bowl is satisfying on its own, but a cup of chilled green tea or a bowl of miso soup alongside makes it feel like a complete meal. If you're serving it for guests, a small side of pickled vegetables or a simple seaweed salad adds another layer of texture and tang. A crisp Riesling or a light lager pairs beautifully if you're in the mood for a drink. Keep it simple so the bowl stays the star.
Storage and Leftovers
The rice and tuna mixture can be stored separately in the fridge for up to two days, but wait to dice the avocado and cucumber until you're ready to eat. The dressing keeps well in a jar for up to a week and tastes even better the next day once the ginger has steeped. If you're meal prepping, pack everything in separate containers so the textures stay distinct, then assemble just before serving.
- Reheat the rice gently with a splash of water to bring back its fluffiness.
- Leftover dressed tuna makes a great filling for rice paper rolls or lettuce wraps.
- Always taste and adjust the dressing before serving, sometimes it needs a squeeze of lime or an extra dash of soy sauce.
Pin It This bowl has become my reminder that good food doesn't need to be complicated or planned days in advance. Keep your pantry stocked with a few staples, trust your instincts, and let the ingredients speak for themselves.
Recipe FAQs
- → Can I use fresh tuna instead of canned?
Absolutely. Use 140g of cooked, flaked fresh tuna or sushi-grade raw tuna diced for a poke-style version. Adjust cooking time accordingly if using raw tuna.
- → How do I store leftovers?
Store cooked rice and tuna separately in airtight containers for up to 3 days. Assemble bowls fresh to keep avocado and vegetables crisp. Dressing keeps refrigerated for 5 days.
- → What's a good substitute for sesame oil?
Use a neutral oil like grapeseed or avocado oil, though you'll lose the nutty flavor. Alternatively, add an extra teaspoon of soy sauce for depth.
- → Is this bowl gluten-free?
Soy sauce typically contains gluten. Use tamari or coconut aminos as a gluten-free alternative. All other ingredients are naturally gluten-free.
- → Can I meal prep this in advance?
Prepare rice and dressing up to 3 days ahead. Assemble bowls fresh to prevent avocado browning and maintain vegetable texture and freshness.