Tuna Avocado Rice Bowl

My kitchen was a mess of takeout menus when I threw this bowl together on a Tuesday night, too tired to think but too hungry to wait. I had half an avocado going brown, a can of tuna in the pantry, and rice I'd cooked that morning. What started as desperation became my weekly reset meal. The sesame oil hit the warm rice and everything just made sense.

I made this for my friend who swore she hated canned tuna. She took one bite, paused, then asked if I'd made the dressing from scratch like it was some kind of magic trick. It wasn't magic, just good balance: salty soy, sweet honey, sharp ginger. She texted me the next day asking for the recipe. Now she makes it every Sunday.

Ingredients

• Jasmine rice: The floral aroma is non-negotiable here; it turns plain rice into something that smells like comfort, and rinsing it really does make it fluffier.
• Canned tuna in water: Drain it well and break it gently so it stays in chunks, not mush; fresh tuna works beautifully if you have it, but the canned stuff is why this recipe exists.
• Ripe avocado: It should yield slightly when you press it; too firm and it won't mix into the bite, too soft and it turns to paste on your spoon.
• English cucumber: The thin skin and fewer seeds mean you can dice it fast and skip the peeling step entirely.
• Scallions: Slice them thin and use both white and green parts for a mild onion flavor that doesn't overpower.
• Low sodium soy sauce: Regular soy sauce will make this too salty; low sodium lets you control the seasoning and taste the ginger.
• Rice vinegar: This adds brightness without the harsh punch of white vinegar; it's the secret to why the dressing tastes restaurant-good.
• Sesame oil: A little goes a long way; it's nutty, rich, and the smell alone will make you hungry.
• Honey or maple syrup: Just enough sweetness to balance the soy and vinegar; I've used both and can't tell the difference.
• Fresh ginger: Grate it fine so it disperses; big chunks are unpleasant, but the zing it adds is everything.
• Sriracha: Optional but worth it if you like a little heat creeping up at the end of each bite.
• Toasted sesame seeds: Toast them yourself in a dry pan for 2 minutes and the flavor doubles.
• Nori strips: They add a salty, oceanic note that makes the whole bowl taste more intentional.

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, cover, reduce to low, and let it steam for 12 to 15 minutes until tender and the water disappears.

Make the dressing:

Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha if using. Taste it; it should be salty, tangy, and just a little sweet.

Dress the tuna:

Toss the drained tuna gently with about a tablespoon of dressing in a bowl. Let it sit while you prep everything else so the flavors soak in.

Build the bowls:

Divide warm rice between two bowls, then arrange tuna, avocado, cucumber, and scallions on top in sections or mix it all together. Drizzle the remaining dressing over everything.

Finish and serve:

Sprinkle sesame seeds, nori, and any herbs you have on hand. Serve it warm while the rice still has that just-cooked softness.

Save to Pinterest

One night I was too impatient and tossed everything together while the rice was still steaming. The avocado turned warm and creamy, almost melting into the grains, and the cucumber stayed cold and crisp. It was an accident that became my preferred way to eat it. Sometimes mistakes teach you what you actually like.

Making It Your Own

This bowl is a template, not a rulebook. I've added soft-boiled eggs, swapped quinoa for rice, used smoked salmon instead of tuna, and even thrown in edamame when I had it. The dressing works on almost anything, and the ratio of creamy to crunchy to savory is forgiving. If you have leftover roasted vegetables or pickled ginger, toss them in.

Storing and Reheating

Keep the components separate if you're meal prepping: rice in one container, tuna and dressing in another, avocado and cucumber prepped but stored apart. Assemble right before eating so nothing gets soggy. The rice reheats well with a splash of water in the microwave, and the dressing keeps for up to five days in the fridge.

What to Serve Alongside

I usually eat this on its own because it's already balanced, but a cup of miso soup or chilled green tea makes it feel like a full meal. If I'm extra hungry, I'll add a handful of seaweed salad on the side. It's light enough that you won't feel heavy after, but satisfying enough that you won't be looking for snacks an hour later.

• A soft-boiled egg adds richness and turns this into breakfast or dinner.
• Pickled vegetables like radish or carrot give it extra tang and crunch.
• Chili crisp or togarashi can replace sriracha if you want a different kind of heat.

Save to Pinterest

This bowl taught me that good food doesn't need to be complicated, just balanced and made with ingredients that actually taste like something. Keep making it and it'll become yours, not mine.

Recipe FAQs

→ Can I use fresh tuna instead of canned?

Absolutely. Use 140g of cooked fresh tuna, flaked, or opt for sushi-grade raw tuna, diced, to create a poke-style version with the same delicious results.

→ What are good substitutes for jasmine rice?

Brown rice and quinoa both work wonderfully as alternatives, adding extra fiber and a slightly nuttier flavor to your bowl. Adjust cooking times according to package directions.

→ How do I make this gluten-free?

Replace regular soy sauce with tamari, which is naturally gluten-free. All other ingredients are naturally gluten-free, but always check individual labels for cross-contamination warnings.

→ Can I prepare this ahead of time?

Cook the rice and prepare components separately, storing them in the refrigerator. Assemble just before serving to keep the rice warm and prevent the avocado from browning.

→ What beverages pair well with this bowl?

Chilled green tea complements the Asian flavors beautifully, or try a crisp Riesling for a wine pairing. Both balance the richness of the avocado and umami from the tuna.

→ How can I add more protein?

Top each bowl with a soft-boiled egg, or increase the tuna portion. You can also add edamame or tofu for a vegetarian protein boost.