Tuna Avocado Rice Bowl (Print)

A vibrant fusion bowl with creamy avocado, tender tuna, crisp cucumber, and sesame seeds over jasmine rice.

# Ingredients:

→ Rice

01 - 1 cup jasmine rice
02 - 2 cups water
03 - 1/4 teaspoon salt

→ Tuna

04 - 1 (5 oz) can 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

# Directions:

01 - Rinse jasmine rice under cold water until water runs clear. Combine rice, 2 cups water, and salt in a medium saucepan. Bring to a boil over high heat, then 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 rest for 5 minutes. Fluff with a fork.
02 - While rice cooks, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and sriracha in a small bowl until well combined.
03 - In a medium bowl, gently fold drained tuna with 1 tablespoon of prepared dressing. Set aside.
04 - Divide warm jasmine rice evenly between two serving bowls. Top each bowl with equal portions of seasoned 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 if desired. Serve immediately while rice is warm.

# Expert Tips:

01 -
  • It comes together in the time it takes to cook rice, so you can make it even when youre too tired to think.
  • The creamy avocado and tangy dressing turn simple pantry staples into something that tastes intentional and bright.
  • You can eat it warm or cold, which means leftovers actually get better overnight.
02 -
  • If your avocado is too hard, it will taste waxy and bland, wait an extra day or run it under warm water for a minute to soften it slightly.
  • Dress the tuna separately before adding it to the bowl, otherwise it just sits on top and the first bite is dry.
  • Dont skip rinsing the rice, the first time I made this I didnt bother and ended up with a sticky clump instead of fluffy grains.
03 -
  • Toast your sesame seeds in a dry pan over medium heat for about a minute, shaking constantly, until they smell nutty and turn golden.
  • If your dressing tastes too sharp, add a tiny bit more honey, it smooths out the vinegar without making it sweet.
  • Use a spoon to scoop out the avocado instead of dicing it on a cutting board, it keeps the pieces cleaner and you waste less.
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