Tuna Avocado Rice Bowl (Printable)

Vibrant fusion bowl with creamy avocado, tender tuna, crisp cucumber, and toasted sesame seeds over fragrant jasmine rice.

# 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:

01 - Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, 2 cups water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - While rice cooks, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and sriracha if using in a small bowl. Set aside.
03 - In a medium bowl, gently combine drained tuna with 1 tablespoon of prepared dressing. Set aside.
04 - Distribute warm 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.
06 - Serve immediately while rice is warm for optimal texture and flavor.

# Expert Tips:

01 -
  • It comes together in the time it takes to cook rice, no marinating or waiting around.
  • The creamy avocado and crunchy cucumber make every bite feel balanced and bright.
  • You can use pantry staples and whatever fresh veggies you have on hand.
  • It tastes clean and nourishing without being boring or overly virtuous.
02 -
  • Do not skip rinsing the rice, the starch makes it sticky and clumpy instead of light and fluffy.
  • Add the dressing while the rice is still warm so it absorbs the flavors instead of just sitting on top.
  • Dice the avocado just before serving or it will start to brown and lose its creamy brightness.
  • If using fresh tuna, make sure it is sushi-grade and very fresh, otherwise stick with the canned version for safety and ease.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat until they smell nutty and turn golden, it only takes two minutes but changes everything.
  • Let the cooked rice rest covered for five minutes before fluffing, it finishes steaming and the texture becomes perfect.
  • Make a double batch of the dressing and keep it in a jar in the fridge, it lasts a week and works on salads, noodles, and roasted vegetables.
  • If your avocado is not quite ripe, leave it on the counter in a paper bag with a banana overnight.
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