Pin It My weeknight dinners used to feel like a chore until I stumbled on this bowl one late spring evening when my fridge was nearly empty. I had leftover rice, a lonely can of tuna, and an avocado I almost forgot about. What started as scraps turned into something I craved the next week, and the week after that. Now it's my answer to hunger when time is tight but I still want something that tastes like I tried.
I made this for my sister after her yoga class one Saturday and she kept scraping the bowl long after it was empty. She asked if I'd been secretly taking cooking classes. I laughed because all I did was toss things in a bowl and drizzle a quick dressing over it. Sometimes the simplest meals earn the loudest praise.
Ingredients
- Jasmine rice: The fragrance alone makes your kitchen smell like a restaurant, and rinsing it really does keep the grains fluffy instead of gummy.
- Canned tuna in water: I drain it well and flake it gently so it doesn't turn mushy, and it soaks up the dressing like a sponge.
- Ripe avocado: The creaminess balances the tangy dressing, but make sure it's ripe or it just tastes flat and hard.
- English cucumber: Its crunch is the contrast you need, and it doesn't make the bowl watery like regular cucumber sometimes does.
- Scallions: I slice them thin so they add a sharp bite without overpowering the delicate fish.
- Low sodium soy sauce: Regular soy sauce made my first attempt way too salty, so I learned this lesson the hard way.
- Rice vinegar: It's milder than white vinegar and gives the dressing a gentle tang that doesn't sting.
- Sesame oil: A little goes a long way, this is the ingredient that makes people ask what your secret is.
- Honey or maple syrup: Just a teaspoon softens the sharpness and rounds out every flavor.
- Fresh ginger: Grated finely, it adds warmth without chunks that surprise your teeth.
- Sriracha: Optional but I always add it because I like a quiet hum of heat in the background.
- Toasted sesame seeds: Toast them yourself in a dry pan for two minutes and the nutty aroma will change everything.
- Nori strips: They add a salty, oceanic note that makes the bowl taste more complete.
Instructions
- Cook the Rice:
- Rinse the jasmine rice under cold water until it runs clear, then simmer it with water and salt until tender and fluffy. Let it rest covered off the heat so the grains settle and don't clump.
- Make the Dressing:
- Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and sriracha in a small bowl until smooth and glossy. Taste it and adjust the heat or sweetness to match your mood.
- Season the Tuna:
- Flake the drained tuna into a bowl and toss it gently with a tablespoon of dressing. Let it sit for a minute so the flavors soak in.
- Assemble the Bowls:
- Divide the warm rice between two bowls and arrange the tuna, avocado, cucumber, and scallions on top in sections. It looks prettier when you can see each ingredient instead of mixing everything together.
- Finish and Serve:
- Drizzle the remaining dressing over everything, then sprinkle with sesame seeds, nori, and cilantro if you have it. Serve right away while the rice is still steaming.
Pin It One night I made this for a friend who said she didn't like tuna, and halfway through her bowl she paused and admitted she was wrong about tuna all along. We laughed because sometimes all it takes is the right combination to change your mind about an ingredient. That's when I realized this bowl had a quiet kind of magic.
How to Make It Your Own
I've swapped the tuna for canned salmon when I wanted something richer, and I've used leftover grilled chicken when I had it on hand. Brown rice or quinoa work if you want more fiber and a nuttier flavor. Once I added edamame for extra protein and it turned the bowl into a full meal that kept me full for hours. The beauty of this recipe is that it bends to whatever you have without losing its heart.
Serving Suggestions
I like to serve this with a cold glass of green tea or sparkling water with lime, something light that doesn't compete with the sesame and ginger. If I'm feeling fancy, I'll add a soft boiled egg on top with a jammy yolk that breaks into the rice. A side of miso soup or pickled vegetables makes it feel like a complete Japanese inspired dinner. It's also perfect for lunch the next day, just store the dressing separately so nothing gets soggy.
Storage and Leftovers
Store the components separately if you can: rice in one container, tuna and veggies in another, and dressing in a small jar. The avocado doesn't keep well once diced, so I usually add it fresh when I'm ready to eat. Everything stays good in the fridge for up to two days, and I've even packed this for work lunches in a bento box.
- Reheat the rice gently in the microwave with a damp paper towel on top so it doesn't dry out.
- Add fresh cucumber and avocado right before eating for the best texture.
- Double the dressing recipe and keep extra in the fridge for salads or grain bowls later in the week.
Pin It This bowl has become my shorthand for taking care of myself when life gets loud. It reminds me that good food doesn't have to be complicated, just thoughtful and made with a little attention.
Recipe FAQs
- → Can I use fresh tuna instead of canned?
Absolutely. Use 140g of cooked fresh tuna, flaked into bite-sized pieces. For a poke-style variation, use sushi-grade raw tuna diced into cubes and toss with the dressing just before serving.
- → How do I store leftovers?
Keep rice and cooked components separate in airtight containers for up to 2 days. Store dressing separately to prevent the avocado from browning. Assemble fresh when ready to eat, adding dressing just before serving.
- → What can I substitute for jasmine rice?
Brown rice or quinoa work wonderfully for added fiber and nutrition. Adjust cooking times according to package directions. You can also use sushi rice for a stickier texture, or cauliflower rice for a lower-carb option.
- → Is this dish gluten-free?
Regular soy sauce contains gluten. For a gluten-free version, substitute tamari or coconut aminos in the dressing. Always verify that other ingredients like sriracha and sesame oil are certified gluten-free if this is important for your dietary needs.
- → How can I add more protein?
Top each bowl with a soft-boiled or poached egg, add grilled tofu, or incorporate edamame. You could also use sushi-grade tuna for the poke variation, which some find more substantial and restaurant-quality.
- → What beverages pair well with this bowl?
Chilled green tea complements the Asian flavors beautifully. For wine pairings, choose a crisp Riesling with its slight sweetness and acidity, or try a light Sauvignon Blanc. Sparkling water with lime is an excellent non-alcoholic option.