Save My neighbor brought this bowl to a potluck last summer, and I ate it standing by the kitchen counter because I didn't want to wait for a seat. The sesame oil hit first, then the cool avocado against warm rice. I asked for the recipe immediately, scribbling it on a napkin while she laughed at my urgency. Now it's my go-to when I want something filling but don't want to think too hard.
I made this for my brother once when he showed up exhausted from a road trip. He sat at the table in silence and finished two bowls before saying a word. When he finally spoke, it was just to ask if there was more rice. That's when I knew this recipe was a keeper.
Ingredients
- Jasmine rice: Its floral aroma is key here; I rinse it until the water runs clear to keep the grains fluffy and separate.
- Canned tuna in water: Drain it well and flake it gently so it stays in tender chunks instead of turning into mush.
- Ripe avocado: Wait until it yields slightly to pressure; an underripe one won't give you that buttery contrast you need.
- English cucumber: The thin skin and fewer seeds mean no watery mess, just crisp, clean bites.
- Scallions: Slice them thin on a bias for a mild onion flavor that doesn't overpower the bowl.
- Low-sodium soy sauce: Regular soy sauce can make the dressing too salty, especially with the tuna already seasoned.
- Rice vinegar: This adds brightness without the harsh bite of white vinegar.
- Sesame oil: A little goes a long way; too much and it tastes like you're eating a bottle of oil.
- Honey or maple syrup: Just a teaspoon balances the salty and tangy notes perfectly.
- Fresh ginger: Grate it finely so you get the warmth without chunky bits.
- Sriracha: Optional, but I always add it for a gentle kick that wakes everything up.
- Toasted sesame seeds: Toast them yourself in a dry pan for a nutty aroma that store-bought can't match.
- Nori strips: These add a subtle ocean flavor that ties the whole bowl together.
- Fresh cilantro or microgreens: A handful on top makes it look and taste like you tried harder than you did.
Instructions
- Cook the rice:
- Rinse the jasmine rice under cold water until it stops looking cloudy, then simmer it with water and salt for 12 to 15 minutes. Let it rest off the heat for 5 minutes before fluffing with a fork so the grains stay light.
- Make the dressing:
- Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha in a small bowl until smooth. Taste it and adjust the heat or sweetness to your liking.
- Season the tuna:
- Drain the canned tuna well, then toss it gently with a tablespoon of the dressing so it soaks up the flavor. Set it aside while you prep the rest.
- Assemble the bowls:
- Divide the warm rice between two bowls, then arrange the tuna, diced avocado, cucumber, and scallions on top in separate sections. Drizzle the remaining dressing over everything.
- Add the toppings:
- Sprinkle with toasted sesame seeds, nori strips, and cilantro or microgreens if you have them. Serve immediately while the rice is still warm and the avocado is fresh.
Pin it One rainy afternoon, I made this for myself and sat by the window with the bowl in my lap, listening to the rain tap against the glass. The warmth of the rice, the cool crunch of cucumber, and the way the sesame seeds stuck to my fingers made the whole day feel quieter and more intentional. It's funny how a simple meal can do that.
Customizing Your Bowl
I've swapped in brown rice when I wanted something heartier, and quinoa works beautifully if you're avoiding grains altogether. A soft-boiled egg with a jammy yolk turns this into breakfast, and adding edamame or shelled soybeans gives you extra protein without much effort. If you can find sushi-grade tuna, dice it raw and toss it with the dressing for a poke-style version that feels a little more special. The base is forgiving, so use what you have and don't stress about perfection.
Storing and Reheating
I don't recommend assembling the whole bowl ahead of time because the avocado browns and the cucumber gets soggy. Instead, keep the cooked rice, tuna, and dressing in separate containers in the fridge for up to two days. When you're ready to eat, warm the rice gently in the microwave, then top with fresh avocado, cucumber, and scallions. The dressing keeps for a week in a sealed jar, and you can shake it up and drizzle it over salads or roasted vegetables too.
Serving Suggestions
This bowl is filling on its own, but I like pairing it with a small side of miso soup or pickled ginger to round out the meal. Chilled green tea cuts through the richness of the avocado, and a crisp Riesling works surprisingly well if you want a glass of wine. Sometimes I serve it with a handful of seaweed snacks on the side for extra crunch, or a wedge of lime for anyone who wants more brightness.
- Add a soft-boiled egg for extra richness and protein.
- Drizzle with a little extra sriracha or chili oil if you want more heat.
- Serve with pickled vegetables or kimchi for a tangy contrast.
Pin it This bowl has saved me on more rushed evenings than I can count, and it never feels like I'm settling. I hope it becomes one of those recipes you reach for without thinking, the kind that just works.
Frequently Asked Questions
- → Can I use fresh tuna instead of canned?
Yes, absolutely. Use 140g of cooked fresh tuna, flaked, or try sushi-grade raw tuna diced for a poke-bowl style variation. Both work wonderfully with the dressing.
- → How should I store leftovers?
Store components separately in airtight containers for up to 2 days. Keep dressing separate to prevent the rice from becoming soggy. Assemble just before eating for best texture.
- → What can I substitute for jasmine rice?
Brown rice, quinoa, or even cauliflower rice work well. Adjust cooking times accordingly. Brown rice and quinoa add extra fiber and protein to the bowl.
- → Is this gluten-free?
Most ingredients are naturally gluten-free. For a fully gluten-free version, use tamari instead of regular soy sauce, as traditional soy contains gluten.
- → How do I adjust the spice level?
The sriracha is optional. Start with 1/2 teaspoon and add more to taste, or omit entirely for a mild version. You can also stir it directly into the dressing or serve on the side.
- → What proteins can I add for extra nutrition?
A soft-boiled egg, grilled tofu, edamame, or chickpeas pair beautifully. These additions boost protein content and create a more filling meal.