Tuna Avocado Rice Bowl (Print Version)

Vibrant fusion bowl with creamy avocado, tender tuna, crisp cucumber, and sesame over fragrant jasmine rice.

# 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 Steps:

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 to 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 if using in a small bowl.
03 - In a medium bowl, gently combine drained tuna with 1 tablespoon of the dressing. Set aside.
04 - Divide warm jasmine rice equally between two serving bowls. Top each bowl with tuna, diced avocado, cucumber, and scallions in equal portions.
05 - Drizzle remaining dressing over each bowl.
06 - Sprinkle toasted sesame seeds, nori strips, and fresh cilantro or microgreens over each bowl as desired.
07 - Serve immediately while rice is still warm.

# Expert Hints:

01 -
  • It tastes fancy but uses ingredients you probably already have sitting around.
  • The creamy avocado and crunchy cucumber create this addictive contrast that keeps every bite interesting.
  • You can have it on the table in half an hour without turning on more than one burner.
  • The ginger-soy dressing pulls everything together in a way that feels restaurant-worthy.
02 -
  • Do not skip rinsing the rice, cloudy water means gummy rice, and nobody wants that.
  • Add the avocado right before serving or it will oxidize and turn gray on you.
  • If your ginger is fibrous, use a spoon to scrape off the skin instead of a peeler, you will waste less.
  • Toasting sesame seeds takes 2 minutes but transforms them from bland to nutty and fragrant.
03 -
  • Make a double batch of the dressing and keep it in a jar in the fridge, it lasts a week and works on salads too.
  • If your avocado is not ripe, leave it in a paper bag with a banana overnight to speed things up.
  • Use kitchen scissors to snip the nori into strips, it is faster and less messy than a knife.
  • Warm bowls feel more intentional, run them under hot water and dry them before plating.
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