Tuna Avocado Rice Bowl (Print Page)

Creamy avocado, flaked tuna, crisp cucumber, and toasted sesame seeds layered over fragrant jasmine rice with Asian-inspired dressing.

# What You Need:

→ 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 & 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)

# Directions:

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 12-15 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 in a small bowl until combined.
03 - In a medium bowl, gently combine drained tuna with 1 tablespoon of the prepared dressing.
04 - Divide warm jasmine rice between two serving bowls. Top each bowl with equal portions of seasoned 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 as desired.
06 - Serve immediately while rice is warm for optimal flavor and texture.

# Expert Advice:

01 -
  • It comes together in the time it takes to cook a pot of rice, which means you can have dinner on the table in half an hour without breaking a sweat.
  • The creamy avocado and nutty sesame dressing make canned tuna taste like something you ordered from a trendy lunch spot.
  • You can customize every component based on whats in your fridge, and it still turns out balanced and delicious.
  • Theres no heavy cooking involved, so your kitchen stays cool and your dishes stay minimal.
02 -
  • If your avocado is underripe, the bowl will feel incomplete because that creamy texture is what balances the crisp cucumber and tender tuna.
  • Dont skip rinsing the rice, because the excess starch makes it sticky and clumpy, and you want each grain to stay light and separate.
  • Drizzle the dressing right before serving, not earlier, or the avocado and cucumber will start to soften and lose their freshness.
  • If youre using fresh tuna instead of canned, make sure its sushi grade and very fresh, and dice it into bite sized cubes so it mimics the texture of a poke bowl.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat for just a minute or two until theyre golden and fragrant, it makes a huge difference in flavor.
  • Grate your ginger on a microplane or the smallest holes of a box grater so it releases all its juice and blends seamlessly into the dressing.
  • If youre meal prepping, store the rice, tuna, vegetables, and dressing separately, then assemble the bowls just before eating so nothing gets soggy.
  • A squeeze of fresh lime juice right before serving adds a bright, citrusy pop that wakes up all the other flavors.
Go Back