Tuna Avocado Rice Bowl (Printable)

Creamy avocado, tender tuna, and crisp vegetables served over fluffy jasmine rice with a zesty sesame ginger dressing.

# What You 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 Make It:

01 - Rinse jasmine rice under cold running water until water runs clear. Combine rinsed rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 12 to 15 minutes until rice is tender and water is fully absorbed. Remove from heat and let stand covered for 5 minutes. Fluff rice gently with a fork.
02 - While rice cooks, whisk together low-sodium soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, and sriracha if using in a small mixing bowl until fully combined.
03 - In a medium bowl, gently fold drained tuna with 1 tablespoon of prepared dressing, being careful not to break apart the tuna pieces. Set aside.
04 - Divide warm jasmine rice evenly between two serving bowls. Distribute seasoned tuna, diced avocado, diced cucumber, and sliced scallions equally over each rice portion.
05 - Drizzle remaining dressing evenly over both bowls. Top with toasted sesame seeds, nori strips, and fresh cilantro or microgreens as desired.
06 - Serve immediately while rice is still warm for optimal flavor and texture.

# Expert Tips:

01 -
  • It comes together in the time it takes to cook rice, no chopping marathon required.
  • The creamy avocado and toasted sesame make every bite feel indulgent without any guilt.
  • You can swap the tuna for salmon or tofu and it still works beautifully.
  • Leftovers taste even better the next day when the flavors meld together.
02 -
  • Rinse the rice or it will turn sticky and clumpy instead of light and separate.
  • Drain the tuna really well or the bowl will get watery and dilute the dressing.
  • Dice the avocado just before serving so it doesn't brown and look sad.
  • Taste the dressing before drizzling, everyone's soy sauce is different and you might need more honey or vinegar.
03 -
  • Toast your sesame seeds in a dry skillet until they smell nutty and start to pop, it takes two minutes and makes a noticeable difference.
  • Use sushi grade tuna diced raw if you want a poke style bowl that feels restaurant fancy.
  • Grate the ginger on a microplane so it melts into the dressing instead of leaving fibrous bits.
  • If you don't have rice vinegar, apple cider vinegar with a pinch of sugar works in a pinch.
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