Tuna Avocado Rice Bowl (Print Version)

A vibrant fusion bowl combining creamy avocado, tender tuna, crisp cucumber, and toasted sesame seeds over fragrant jasmine rice.

# Ingredient List:

→ Rice

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

→ Tuna

04 - 1 (5 oz) can 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 fresh grated 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 Make:

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.
03 - Gently combine drained tuna with 1 tablespoon of the prepared dressing in a medium bowl and set aside.
04 - Arrange warm jasmine rice in two serving bowls. Top each with equal portions of dressed tuna, diced avocado, cucumber, and sliced scallions.
05 - Drizzle remaining dressing over bowls. Sprinkle with toasted sesame seeds, nori strips, and fresh cilantro or microgreens if desired.
06 - Serve immediately while rice is still warm.

# Expert Advice:

01 -
  • It comes together faster than ordering delivery and tastes like you planned it all week.
  • Every bite has texture: creamy avocado, crisp cucumber, chewy rice, and that nutty crunch from sesame.
  • You can double it, meal prep it, or eat it straight from the bowl standing at the counter.
02 -
  • If you add the dressing while the rice is too hot, it absorbs everything and the bowl turns dry; let the rice cool for a minute first.
  • Don't skip rinsing the rice or you'll end up with gummy clumps instead of fluffy grains that hold the toppings.
03 -
  • Toast your sesame seeds in a dry skillet until they smell nutty and start to pop; it takes two minutes and doubles the flavor.
  • If you're using fresh tuna, sear it quickly on high heat and leave the center rare, then slice it thin for a poke-style bowl.
Go Back