Tuna Avocado Rice Bowl (Print Version)

Creamy avocado, tender tuna, crisp cucumber, and toasted sesame seeds over fragrant jasmine rice. Quick and satisfying.

# What You'll 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 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 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

# How to Make It:

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 simmer for 12-15 minutes until rice is tender and water is absorbed. Remove from heat, keep covered, and let stand 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 until well combined.
03 - In a medium bowl, gently combine drained tuna with 1 tablespoon of prepared dressing and set aside.
04 - Divide warm jasmine rice evenly between two serving bowls. Top each bowl with equal portions of dressed tuna, diced avocado, cucumber, and sliced scallions.
05 - Drizzle remaining dressing over each bowl. Sprinkle with toasted sesame seeds, nori strips, and fresh cilantro or microgreens as desired.
06 - Serve immediately while rice is still warm.

# Additional Tips::

01 -
  • It comes together faster than ordering takeout and tastes just as satisfying.
  • The creamy avocado and bright ginger dressing make plain pantry tuna feel restaurant-worthy.
  • You can prep everything while the rice cooks, so there's no waiting around.
  • It's endlessly customizable depending on what's in your fridge.
02 -
  • Don't skip rinsing the rice or you'll end up with gummy, sticky clumps instead of fluffy grains.
  • Toss the tuna with dressing before assembling so it doesn't taste dry and bland next to everything else.
  • Cut the avocado last and drizzle it with a little lime juice if you're not serving right away to prevent browning.
03 -
  • Toast your sesame seeds in a dry skillet until they smell nutty and start to pop; it only takes two minutes but makes a huge difference.
  • Use a microplane to grate the ginger so it dissolves into the dressing instead of leaving fibrous bits behind.
  • If your avocado is too firm, wrap it in a paper towel with a banana overnight to speed up ripening.
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