Tuna Avocado Rice Bowl

My neighbor knocked on my door one Tuesday evening holding a grocery bag and asked if I could help her use up a can of tuna before it expired. We stood in my kitchen, staring into the fridge, and I grabbed an avocado that was perfectly ripe and some leftover jasmine rice. What started as a pantry rescue turned into one of those meals we both still talk about. It was so simple, so satisfying, and ready before we even realized we were hungry.

I made this for my brother after his first week at a new job, and he was so tired he almost ordered takeout instead. He sat at my counter, quiet and distracted, and then halfway through the bowl he looked up and said it tasted like the kind of food that actually makes you feel better. That stuck with me. Sometimes a meal doesnt need to be fancy, it just needs to show up at the right moment with the right balance of flavor and comfort.

Ingredients

• Jasmine rice: The floral aroma of jasmine rice makes this bowl feel special, and rinsing it well beforehand keeps the grains fluffy and separate instead of gummy.
• Canned tuna in water: I always drain it thoroughly and then flake it gently so it stays in tender chunks rather than turning into mush, and a little dressing folded in early helps it soak up flavor.
• Ripe avocado: You want one that yields slightly when you press the skin but isnt mushy, because it needs to hold its shape when you dice it and toss it into the warm rice.
• English cucumber: The crunch is everything here, and English cucumbers are mild and seedless, so theres no bitterness or watery mess to deal with.
• Scallions: Both the white and green parts add a sharp, fresh bite that cuts through the richness of the avocado and dressing.
• Low sodium soy sauce: Regular soy sauce can overpower everything, so low sodium gives you control and lets the other flavors come through without tasting salty.
• Rice vinegar: This brings a gentle tang that brightens the whole bowl, and its much softer than distilled vinegar, so it never tastes harsh.
• Sesame oil: A little goes a long way, and toasted sesame oil adds a warm, nutty depth that ties the whole dressing together.
• Honey or maple syrup: Just a teaspoon balances the acidity and saltiness, and it rounds out the dressing so it tastes fuller and more complex.
• Fresh ginger: Grating it finely releases the juice and ensures you get that spicy, aromatic kick without biting into fibrous chunks.
• Sriracha: Optional, but it adds a gentle heat that wakes up your palate without overwhelming the delicate tuna and avocado.
• Toasted sesame seeds: These add a subtle crunch and a toasty flavor that makes the bowl feel finished and intentional.
• Nori strips or roasted seaweed: They bring a hint of the ocean and a satisfying crisp texture that plays beautifully with the creamy and soft elements.
• Fresh cilantro or microgreens: A handful on top adds color, freshness, and a little herbal brightness that makes each bite feel lighter.

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 the water is absorbed and the rice is tender, then remove it from the heat and let it sit 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 youre using it in a small bowl. The ginger should be grated finely so it blends in smoothly and doesnt clump.

Season the tuna:

In a medium bowl, gently fold the drained tuna with 1 tablespoon of the dressing, breaking it into chunks but not mashing it. Let it sit for a minute so the flavors sink in.

Assemble the bowls:

Divide the warm jasmine rice between two serving bowls, then arrange equal portions of the seasoned tuna, diced avocado, cucumber, and sliced scallions on top. Try to keep the components somewhat separate so each bite can be a little different.

Dress and garnish:

Drizzle the remaining dressing over both bowls, 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 the avocado is cool and creamy.

Save

One night I made this for myself after a long day, and I ate it sitting on the floor with my back against the couch, watching nothing in particular. It wasnt a special occasion, but the bowl felt generous and intentional, and I realized thats the kind of food I want to make more often. Something that treats you kindly without asking for much in return.

Choosing Your Tuna

Canned tuna in water is the easiest option and works beautifully when you drain it well and treat it gently. If you want to elevate the bowl, use sushi grade fresh tuna, diced into cubes and left raw for a poke style version that tastes clean and ocean fresh. I tried it once with leftover grilled tuna steak, flaked into chunks, and it added a smoky depth that surprised me. Whatever you choose, handle it lightly so it stays in tender pieces rather than turning into a paste.

Building the Perfect Bowl

The key is contrast, you want warm rice, cool creamy avocado, crisp cucumber, and a dressing that ties it all together. I like to arrange the ingredients in sections rather than mixing everything, because it lets you control each bite and keeps the textures distinct. If you add a soft boiled egg on top, it becomes even more luxurious, with the runny yolk mixing into the rice like a sauce. The garnishes matter more than you think, toasted sesame seeds and nori add little pops of flavor and texture that make the bowl feel complete.

Make It Your Own

This bowl is endlessly adaptable and still feels cohesive no matter what you swap in. I've used quinoa instead of jasmine rice when I wanted more fiber, and brown rice when I had extra time and wanted something heartier. Edamame, shredded carrots, radishes, and even diced mango have all found their way into my version at different times. The dressing is forgiving too, add more ginger if you love the zing, skip the sriracha if you dont like heat, or stir in a spoonful of miso paste for extra umami.

• Try swapping the cucumber for shredded cabbage or thinly sliced radishes for a different kind of crunch.
• Add a handful of pickled ginger or a few slices of pickled jalapeño if you want a tangy, spicy kick.
• If you dont have sesame oil, a drizzle of good olive oil and a pinch of toasted sesame seeds will still give you that nutty richness.

Save

This bowl has become my answer to those evenings when I want something nourishing but dont want to spend an hour in the kitchen. Its generous, adaptable, and always tastes like I cared, even when I was moving fast.

Q&A About the Recipe

→ Can I use fresh tuna instead of canned?

Absolutely. Use 140g of cooked fresh tuna, flaked into bite-sized pieces. For a poke-style version, dice sushi-grade raw tuna and toss gently with dressing before serving.

→ What can I substitute for jasmine rice?

Brown rice and quinoa both work well as nutritious alternatives. Adjust cooking time according to package directions. Sushi rice or basmati rice are also excellent options.

→ 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 verify labels on packaged items.

→ Can I prep this ahead?

Cook rice in advance and refrigerate. Prepare vegetables and dressing separately. Assemble just before serving to keep rice warm and avocado from browning.

→ What can I add for extra protein?

Top with a soft-boiled egg, edamame, or crispy tofu. You can also add a dollop of creamy mayo mixed with sriracha for richness.

→ How spicy is this bowl?

The sriracha is optional and adjustable to taste. Start with a small amount and increase gradually. Without it, the dressing is mild and slightly sweet.