Tuna Avocado Rice Bowl (Print Version)

Vibrant fusion bowl featuring creamy avocado, flaked tuna, crisp vegetables, and sesame-ginger dressing over jasmine rice.

# Ingredient List:

→ 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, reduce heat to low, cover, and cook for 12 to 15 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered 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 combined.
03 - Gently combine drained tuna with 1 tablespoon of the prepared dressing in a medium bowl. Set aside.
04 - Divide warm jasmine rice between two serving bowls. Top each bowl with equal portions of tuna, diced avocado, cucumber, and sliced scallions.
05 - Drizzle remaining dressing over the bowls. Sprinkle with toasted sesame seeds, nori strips, and fresh cilantro or microgreens if desired. Serve immediately while rice is warm.

# Helpful Tips:

01 -
  • It turns pantry staples into something vibrant and satisfying without any fancy techniques.
  • The contrast of textures, cool avocado, crisp cucumber, warm rice, keeps every bite interesting.
  • You can prep everything while the rice cooks, so dinner is ready in half an hour.
  • It's endlessly adaptable depending on what vegetables or toppings you have on hand.
02 -
  • Don't skip rinsing the rice, it removes excess starch and keeps the grains from clumping into a sticky mess.
  • Dice the avocado right before serving or it will start to brown and lose its creamy appeal.
  • Toss the tuna gently with the dressing so it stays in tender chunks instead of turning into a mushy paste.
  • Warm rice is key, it soaks up the dressing and contrasts beautifully with the cool toppings.
03 -
  • Toast your sesame seeds in a dry skillet until they smell nutty and start to pop, it only takes two minutes but transforms the flavor.
  • If your avocado isn't quite ripe, let it sit in a paper bag with a banana overnight and it'll be perfect by morning.
  • Use tamari instead of soy sauce to make the whole bowl gluten free without sacrificing any depth.
  • A microplane is the best tool for grating ginger finely so it melts into the dressing instead of staying stringy.
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