Tuna Avocado Rice Bowl

The kitchen was a mess of half-unpacked grocery bags when I threw this bowl together on a Wednesday night, too hungry to wait for anything elaborate. I had picked up a ripe avocado that morning, squeezed it gently at the market like my neighbor taught me, and it was perfect. The rice cooker was already going, filling the apartment with that warm, starchy smell that always means dinner is close. I drained a can of tuna into the sink, flaked it with a fork, and suddenly remembered a tiny restaurant in Vancouver where everything came in a bowl and tasted like the ocean. This became my version of that.

I made this for my sister after her night shift once, and she ate it standing at the counter, still in her scrubs. She said the ginger in the dressing woke her up more than coffee. After that, it became her request every time she came over tired. There is something about the way the sesame oil clings to the warm rice, and the cool avocado melts just slightly against it, that feels like care in a bowl. It is the kind of meal that does not demand much but gives back everything.

Ingredients

• Jasmine rice: Its floral fragrance fills the kitchen as it cooks, and the grains stay fluffy and separate, never gummy, if you rinse them well first.
• Canned tuna in water: Drain it completely and flake it gently so it does not turn to mush, it should still have some texture and presence in the bowl.
• Ripe avocado: Look for one that yields just slightly when you press the top near the stem, it should feel like a ripe peach, not hard or mushy.
• English cucumber: Its thin skin and mild flavor mean no peeling required, just dice it into small, crisp pieces that add crunch without overpowering anything.
• Scallions: Slice them thin on an angle for a pop of color and a gentle onion bite that does not linger too long.
• Low-sodium soy sauce: This keeps the dressing from becoming too salty, letting the other flavors come through without shouting.
• Rice vinegar: Its mild acidity brightens everything and cuts through the richness of the avocado and sesame oil.
• Sesame oil: Just a teaspoon is enough, it has a deep, toasted flavor that can overwhelm if you pour too freely.
• Honey or maple syrup: A touch of sweetness rounds out the dressing and balances the tang and salt beautifully.
• Fresh ginger: Grate it finely so it melts into the dressing, adding warmth and a little zing that wakes up your palate.
• Sriracha: Optional, but half a teaspoon gives just enough heat to make things interesting without setting your mouth on fire.
• Toasted sesame seeds: Toast them in a dry pan until golden and fragrant, they add a nutty crunch that makes every bite more satisfying.
• Nori strips: These bring a hint of the sea and a delicate crispness, crumble them over the top just before serving.

Instructions

Cook the rice:

Rinse the jasmine rice under cold water until it runs clear, rubbing the grains gently between your fingers. Combine it with water and salt in a saucepan, bring to a boil, then cover and reduce to the lowest heat for 12 to 15 minutes until tender and the water is gone.

Make the dressing:

Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha in a small bowl until smooth. Taste it, it should be tangy, slightly sweet, and bright.

Season the tuna:

Flake the drained tuna into a bowl and toss it gently with one tablespoon of the dressing. Let it sit while you prep everything else so the flavors soak in.

Assemble the bowls:

Divide the warm, fluffy rice between two bowls. Arrange the tuna, diced avocado, cucumber, and sliced scallions on top in separate sections or mix them in, however you like.

Dress and garnish:

Drizzle the remaining dressing over each bowl, then sprinkle with toasted sesame seeds, nori strips, and fresh cilantro or microgreens if you have them. Serve right away while the rice is still warm and the avocado is cool.

Bookmark

One night, I added a soft-boiled egg on top because I had one left over from breakfast. The yolk broke and ran into the rice, coating everything in this golden, creamy richness that made the whole bowl feel luxurious. My roommate looked over and said it looked like something from a restaurant. I shrugged, but I knew she was right. Sometimes the smallest addition turns a simple dinner into something you remember.

Choosing Your Tuna

Canned tuna in water is the easiest route, but if you find yourself near a fish counter with sushi-grade tuna, grab a small piece and dice it raw. It will taste cleaner and more delicate, almost buttery, and turn this into a poke-style bowl. I have done both, and honestly, the canned version is just as satisfying when you are tired and hungry. Fresh tuna is for when you want to impress yourself or someone else.

Swapping the Grain

Jasmine rice is my go-to because of its fragrance and fluffiness, but brown rice or quinoa work beautifully if you want more fiber and chew. Brown rice takes longer to cook, so plan ahead or use leftovers. Quinoa cooks fast and adds a nutty flavor that plays well with sesame and ginger. I have even used leftover sushi rice, and it was perfect, sticky and sweet and still warm from the fridge.

Make It Your Own

This bowl is forgiving and adaptable, which is why it has become a weeknight staple. If you do not have cucumber, try shredded carrot or edamame. Swap cilantro for basil or skip the herbs entirely. Add pickled ginger or a squeeze of lime for extra brightness.

• Top with a soft-boiled or fried egg for richness and extra protein.
• Use tamari instead of soy sauce to keep it gluten-free.
• Adjust the sriracha up or down depending on your mood and your tolerance for heat.

Bookmark

This bowl has pulled me through late work nights, lazy Sundays, and evenings when I wanted something nourishing without the fuss. It is the kind of meal that feels like a small kindness you give yourself.

Recipe Questions

→ Can I use fresh tuna instead of canned?

Yes, canned tuna works great for convenience, but you can use 140g of cooked fresh tuna, flaked into bite-sized pieces. For a poke-style version, use sushi-grade raw tuna, diced.

→ How do I make this bowl gluten-free?

The bowl is naturally gluten-free except for the soy sauce, which typically contains wheat. Substitute tamari, a gluten-free soy alternative, to keep the dish safe for gluten-sensitive diets.

→ What's the best way to ripen an avocado quickly?

Place an unripe avocado in a paper bag with a banana or apple for 1-2 days. The ethylene gas they release accelerates ripening. Once ripe, use immediately or refrigerate to slow further softening.

→ Can I prepare this bowl ahead of time?

Cook the rice and prepare the dressing in advance, storing them separately in the refrigerator. Assemble the bowl just before eating to prevent the avocado from browning and to keep the rice warm.

→ What can I substitute for sesame oil?

If unavailable, use a light drizzle of peanut oil or omit it and add an extra teaspoon of rice vinegar for brightness. The dish works best with sesame for authentic Asian flavor, but these alternatives maintain balance.

→ How do I store leftovers?

Store rice and tuna separately in airtight containers for up to three days. Keep avocado separate and use within a day. Assemble fresh bowls from stored components rather than storing assembled bowls.