Pin My downstairs neighbor used to make something like this every Sunday night, and the smell of toasted sesame and rice vinegar would drift up through the vents. I never asked her for the recipe, but one evening after a long shift, I stood in my kitchen with a can of tuna, half an avocado, and leftover rice, trying to recreate that smell from memory. It worked better than I expected. Now it's my go-to when I need something that feels like care without much effort.
I made this for a friend who had just moved into a new apartment with no furniture and only three forks. We sat on the floor with our bowls, and she said it tasted like the kind of meal that makes a place feel like home. I think about that sometimes when I'm eating it alone at my counter, how food can do that even when no one else is around.
Ingredients
- Jasmine rice: The floral aroma makes all the difference here, rinse it well or the grains will clump and turn gummy instead of fluffy.
- Canned tuna in water: I always drain it completely and press it gently with a fork to get rid of excess moisture, soggy tuna ruins the texture of the bowl.
- Ripe avocado: It should yield slightly when you press the skin, if its rock hard, leave it on the counter for a day or two.
- English cucumber: The thin skin and mild flavor work better than regular cucumber, which can taste bitter and watery.
- Scallions: Slice them thin on a bias for a delicate bite, the white and green parts both belong in this dish.
- Low sodium soy sauce: Regular soy sauce will make the dressing too salty, I learned that the hard way and had to start over.
- Rice vinegar: This is what gives the dressing its gentle tang, white vinegar or apple cider vinegar will taste sharp and wrong.
- Sesame oil: A little goes a long way, too much and the whole bowl tastes like burnt nuts.
- Honey or maple syrup: Just enough sweetness to balance the soy and vinegar, I use whatever I have open.
- Fresh ginger: Grate it on a microplane or the finest side of a box grater, chunks of ginger are unpleasant to bite into.
- Sriracha: Optional, but I almost always add it because I like the low heat that builds as you eat.
- Toasted sesame seeds: Toast them yourself in a dry pan for a minute, the packaged ones never taste as nutty.
Instructions
- Cook the rice:
- Rinse the jasmine rice under cold water until it runs clear, this removes excess starch and keeps the grains separate. Combine rice, water, and salt in a medium saucepan, bring to a boil, then reduce to low, cover, and cook for 12 to 15 minutes until the water is absorbed and the rice is tender.
- Let the rice rest:
- Remove the pan from heat and let it sit, still covered, for 5 minutes. Fluff with a fork before serving so the steam escapes and the grains stay light.
- Make the dressing:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha if using. It should smell bright and a little spicy, taste it and adjust if needed.
- Season the tuna:
- In a medium bowl, gently combine the drained tuna with 1 tablespoon of the dressing. Dont mash it too much, you want tender chunks, not paste.
- Build the bowls:
- Divide the warm rice between two bowls, then top each with equal portions of tuna, diced avocado, cucumber, and scallions. Arrange them so each ingredient has its own little section, it makes the bowl look intentional.
- Dress and garnish:
- Drizzle the remaining dressing over both bowls, then sprinkle with toasted sesame seeds, nori strips, and fresh cilantro or microgreens if you have them. Serve immediately while the rice is still warm and the avocado is cool.
Pin One night I made this for myself and realized halfway through that I had forgotten to buy scallions. I used red onion instead, soaked in cold water to mellow it out, and it was surprisingly good. Sometimes the small mistakes teach you that recipes are more flexible than they seem, and that confidence matters more than perfection.
How to Make It Your Own
If you want more protein, add a soft boiled egg on top, the runny yolk mixes with the dressing and makes everything richer. You can also swap the canned tuna for sushi grade raw tuna, diced small, and turn this into a poke style bowl. I've used brown rice and quinoa when I wanted something heartier, both work fine, though the texture is chewier and the flavor less delicate.
What to Serve Alongside
This bowl is filling on its own, but sometimes I'll add a small side of miso soup or a handful of edamame if I'm extra hungry. Chilled green tea is my favorite drink with this, though a crisp Riesling works too if you want something with a little more occasion. The clean flavors in the bowl pair well with anything light and refreshing, avoid anything heavy or creamy.
Storing and Reheating
Leftovers keep well in the fridge for up to a day, though the avocado will brown slightly no matter what you do. I eat it cold the next day, straight from the container, and it still tastes good. If you want to prep ahead, cook the rice and make the dressing in advance, then assemble the bowls fresh when youre ready to eat.
- Store the components separately if you can, the avocado and cucumber stay crisper that way.
- Reheat only the rice if you prefer it warm, everything else should stay cold.
- Add a squeeze of lime before eating leftovers to brighten up the flavors again.
Pin This bowl has become one of those recipes I make without measuring anymore, just tasting and adjusting as I go. I hope it becomes that kind of easy comfort for you too.
Recipe Questions
- → Can I use fresh tuna instead of canned?
Absolutely. Use 140g of cooked fresh tuna, flaked, or raw sushi-grade tuna diced for a poke-style variation. Both work beautifully with the sesame-ginger dressing.
- → What can I substitute for jasmine rice?
Brown rice and quinoa are excellent alternatives that add more fiber and nutty flavor. Adjust cooking times according to package instructions.
- → How do I make this gluten-free?
Replace soy sauce with tamari, which is naturally gluten-free. All other ingredients are naturally gluten-free, making this bowl easy to adapt.
- → Can I prepare this ahead of time?
Cook rice and dressing in advance and store separately. Assemble just before serving to keep avocado and cucumber fresh and prevent the rice from becoming soggy.
- → What toppings work well with this bowl?
Toasted sesame seeds, nori strips, fresh cilantro, microgreens, soft-boiled eggs, or crispy shallots all complement the flavors. Customize based on your preferences and what's available.
- → How spicy is this bowl?
The sriracha is optional and adjustable. Start with a small amount and increase to your heat preference. Without it, the bowl has mild flavors with a subtle ginger warmth.