Pin It My neighbor knocked on my door one Saturday morning holding a can of tuna and asking if I had any tricks to make lunch exciting. I pulled out rice, an avocado that was perfectly ripe, and a cucumber from the crisper drawer. Twenty minutes later, we were sitting on my back porch with these bowls, and she actually said it felt like eating at a downtown café. Sometimes the best meals happen when you stop overthinking and just layer good things together.
I started making this bowl on nights when I got home too tired to think. The rhythm of slicing vegetables while the rice steamed became oddly meditative. My partner wandered into the kitchen once, drawn by the smell of toasted sesame, and ended up sitting on the counter taste-testing the dressing until I had to whisk it away. Now it shows up on our table at least twice a month, and we never get tired of it.
Ingredients
- Jasmine rice: The floral aroma is worth it, but any medium-grain white rice works if that is what you have on hand.
- Canned tuna in water: Drain it well and break it into chunks rather than mashing it flat, you want texture.
- Ripe avocado: Press gently near the stem, it should yield slightly but not feel mushy, that sweet spot makes all the difference.
- English cucumber: The thin skin and mild flavor mean no peeling required, just dice and toss.
- Scallions: Slice them thin on a bias for a prettier finish and a sharper bite.
- Low-sodium soy sauce: Gives you control over the salt level, especially since you are drizzling it over everything.
- Rice vinegar: Adds brightness without the harsh punch of white vinegar.
- Sesame oil: A little goes a long way, this is where the nutty depth comes from.
- Honey or maple syrup: Balances the salty and tangy notes with just a whisper of sweetness.
- Fresh ginger: Grate it fine so it dissolves into the dressing and does not surprise anyone with a fibrous bite.
- Sriracha: Optional but worth it if you like a gentle kick of heat.
- Toasted sesame seeds: Toast them yourself in a dry skillet for 2 minutes, the difference is night and day.
- Nori strips: Adds a hint of ocean and a satisfying crunch.
- Fresh cilantro or microgreens: A handful on top makes it look like you tried, even when you did not.
Instructions
- Cook the rice:
- Rinse the jasmine rice under cold water until it runs clear, this removes excess starch and keeps the grains fluffy. Combine it with water and salt in a medium saucepan, bring to a boil, then reduce to low, cover, and let it steam for 12 to 15 minutes until tender.
- Make the dressing:
- While the rice cooks, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha if using. Taste it and adjust, this is your chance to make it yours.
- Season the tuna:
- In a medium bowl, gently toss the drained tuna with 1 tablespoon of the dressing. Let it sit while you prep the vegetables so the flavors soak in.
- Assemble the bowls:
- Fluff the rice with a fork and divide it between two serving bowls. Arrange the tuna, diced avocado, cucumber, and scallions on top in separate sections for a clean, colorful look.
- Dress and garnish:
- Drizzle the remaining dressing over each bowl. Sprinkle with toasted sesame seeds, nori strips, and fresh cilantro or microgreens if you have them.
- Serve immediately:
- Eat it while the rice is still warm and the avocado has not had time to brown. The contrast of temperatures and textures is part of the magic.
Pin It The first time I served this to friends, one of them said it reminded her of poke bowls she used to get in Honolulu. I had never been, but I loved that something so simple could carry her back to a place she missed. Food has this sneaky way of becoming a bridge to memories, even when you did not plan it.
How to Choose Your Tuna
Canned tuna in water is the easiest route, just drain it well and break it into chunks. If you want to splurge, grab sushi-grade fresh tuna, dice it into cubes, and skip the cooking for a poke-style version. I have done both, and honestly, the canned version holds up beautifully when you dress it right. The key is not over-mixing it so it stays in satisfying, flaky pieces instead of turning into paste.
Swapping the Base
Jasmine rice is my go-to, but I have swapped in brown rice when I wanted something heartier and quinoa when I was feeding a gluten-free crowd. Brown rice takes longer to cook, so start it earlier, and quinoa cooks faster, so keep an eye on it. Each base changes the texture slightly, but the dressing ties it all together no matter what you choose. I have even used leftover rice from takeout, and it worked like a charm.
Making It Your Own
This bowl is a template, not a rulebook. I have added soft-boiled eggs with jammy yolks, edamame for extra protein, and even shredded carrots when I had them sitting in the fridge. Once, I ran out of scallions and used thinly sliced red onion soaked in cold water to mellow the bite. The dressing is the star, so as long as you have that, you can play around with the toppings and still end up with something delicious.
- Add a soft-boiled egg on top for richness and extra protein.
- Toss in shelled edamame or shredded carrots for more color and crunch.
- Swap scallions for thinly sliced red onion if that is what you have.
Pin It This bowl has become my answer to the question of what to make when I want something nourishing but cannot be bothered with complicated steps. It feels like taking care of yourself without making a big deal out of it.
Questions & Answers
- → Can I use fresh tuna instead of canned?
Yes, absolutely. Use 140g of cooked fresh tuna, flaked. For a poke-style bowl, use sushi-grade raw tuna, diced finely. Ensure it's from a reputable source for food safety.
- → 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. Always verify labels on store-bought items to avoid cross-contamination.
- → Can I prepare this ahead of time?
Cook the rice and prepare the dressing ahead. Store separately in the refrigerator for up to 3 days. Assemble bowls just before serving to keep avocado fresh and rice at optimal texture.
- → What are good substitutes for jasmine rice?
Brown rice, quinoa, sushi rice, or cauliflower rice all work well. Adjust cooking times accordingly. Brown rice adds fiber, while cauliflower rice creates a lighter option.
- → How can I adjust the spice level?
Sriracha is optional in the dressing. Start with 1/4 teaspoon if sensitive to heat, or omit entirely. Add extra ginger or a dash of white pepper for alternative flavor depth without excessive heat.
- → What beverages pair well with this bowl?
Chilled green tea complements the Asian flavors perfectly. A crisp Riesling offers a refreshing white wine pairing. Cold cucumber water or jasmine iced tea are excellent non-alcoholic options.