Tuna Avocado Rice Bowl

My neighbor knocked on my door one Tuesday evening holding a bag of jasmine rice and a can of tuna, asking if I could do anything with them. I had half an avocado in the fridge and some leftover cucumber from lunch prep. Twenty minutes later, we were sitting on my kitchen counter eating what became my go-to weeknight bowl. The sesame oil I drizzled on top filled the whole apartment with that toasty, nutty smell that makes you forget you're eating something this simple.

I started making this for my partner during his late work nights because it felt nourishing without being heavy. He'd come home to the smell of ginger and sesame, and I'd watch his shoulders drop as he sat down. We'd eat in comfortable silence, just the sound of chopsticks against bowls. It became our unspoken ritual, this bowl that required no conversation but somehow said everything.

Ingredients

• Jasmine rice: The floral aroma is non-negotiable here, it adds a subtle sweetness that plain white rice just cannot match, and rinsing it until the water runs clear prevents gummy, sticky results.
• Canned tuna in water: Drain it well and break it into chunks rather than mashing it, you want texture not paste, and if you spring for the good stuff packed in olive oil, drain but save that oil for another use.
• Ripe avocado: It should yield slightly when you press the skin, too firm and it will not cream into the rice, too soft and it turns to mush when you try to dice it.
• English cucumber: The thin skin means no peeling and the seeds are tiny, making it the perfect crisp, hydrating contrast to the richness of avocado.
• Scallions: Slice them thin on a bias for a delicate onion bite, I like using both the white and green parts for color and varying sharpness.
• Low-sodium soy sauce: Regular soy sauce will overpower everything, low-sodium gives you control and lets the ginger and sesame oil shine through.
• Rice vinegar: This is what gives the dressing its bright, clean finish, do not substitute with distilled vinegar or it will taste harsh.
• Sesame oil: A little goes a long way, this is your flavor anchor, toasty and rich, just a teaspoon transforms the whole bowl.
• Fresh ginger: Grate it on a microplane or the smallest holes of a box grater so it melts into the dressing without leaving fibrous bits.
• Honey or maple syrup: Just enough sweetness to balance the salty and tangy notes, it rounds out the dressing and keeps it from tasting one-dimensional.
• Toasted sesame seeds: Toast them yourself in a dry skillet for two minutes, the difference between raw and toasted is the difference between forgettable and unforgettable.

Instructions

Cook the jasmine rice:

Rinse the rice under cold water until it runs clear, this removes excess starch and keeps the grains fluffy. Combine rice, water, and salt in a medium saucepan, bring to a boil, then reduce heat to low, cover, and let it steam for 12 to 15 minutes until tender and the water is fully absorbed.

Make the dressing:

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha if you like heat. Taste it and adjust, it should be balanced between salty, sweet, tangy, and rich.

Season the tuna:

Drain the tuna well and break it into bite-sized chunks in a medium bowl. Toss it gently with one tablespoon of the dressing so it absorbs the flavor without falling apart.

Assemble the bowls:

Fluff the warm rice with a fork and divide it between two serving bowls. Arrange the seasoned tuna, diced avocado, cucumber, and sliced scallions in sections on top of the rice for a beautiful, composed look.

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 immediately while the rice is still warm and the vegetables are cool and crisp.

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One Saturday morning I made this bowl for brunch and added a soft-boiled egg on top. The yolk broke over the rice and mixed with the sesame dressing, creating this luscious sauce that clung to every grain. My friend looked up mid-bite and said it tasted like the kind of meal you'd pay twenty dollars for at a cafe. I just smiled, because I knew it cost me less than five and took less time than getting dressed to go out.

Choosing Your Tuna

Canned tuna in water is my weeknight standard, but when I want to feel fancy, I cube up sushi-grade tuna and leave it raw for a poke-style bowl. The texture is silkier, almost buttery, and it soaks up the dressing in a way canned tuna cannot. If you go this route, make sure your fishmonger confirms it is sushi-grade and keep everything cold until you are ready to assemble. Sometimes I sear the tuna on high heat for thirty seconds per side, leaving the center rare, and that gives you the best of both worlds.

Swapping the Base

I have made this with brown rice when I wanted something heartier, and with quinoa when I had a friend who avoids grains. Both work beautifully, though the cooking times change, brown rice takes closer to forty minutes and quinoa only needs fifteen. The key is to keep whatever base you choose warm and fluffy so it contrasts with the cool, creamy toppings. I have even used leftover sushi rice from the fridge, warmed gently in the microwave with a damp paper towel over it, and it tasted like I planned it that way all along.

Storing and Meal Prep

I prep the components separately on Sunday and keep them in the fridge so I can assemble bowls throughout the week. The rice stays good for four days in an airtight container, the dressing lasts a week in a small jar, and I dice the cucumber and slice the scallions the night before. The only thing I do not prep ahead is the avocado, I dice it fresh each time or it turns brown and sad. If you must prep it, toss it with a squeeze of lime juice and press plastic wrap directly onto the surface to keep air out.

• Warm the rice in the microwave with a splash of water to rehydrate it.
• Keep the tuna separate from the dressing until assembly or it will get mushy.
• Add the sesame seeds and nori right before eating so they stay crunchy.

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This bowl has become my answer to everything, long days, lazy weekends, surprise guests, and nights when I just want to feel taken care of. I hope it does the same for you.

Recipe Questions & Answers

→ Can I use fresh tuna instead of canned?

Absolutely. Use 140g of cooked fresh tuna, flaked into bite-sized pieces. For a poke-style version, dice sushi-grade raw tuna and mix it with the dressing before assembling the bowl.

→ How do I cook perfect jasmine rice?

Rinse the rice under cold water until clear, then combine with a 2:1 water-to-rice ratio and salt. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes. Let it rest, covered, for 5 minutes before fluffing with a fork.

→ What makes the dressing so flavorful?

The dressing combines low-sodium soy sauce, rice vinegar, and sesame oil for umami depth, balanced with a touch of honey for sweetness and fresh ginger for brightness. Optional sriracha adds heat and complexity.

→ Are there gluten-free options?

Yes. Replace regular soy sauce with tamari, which is gluten-free. All other ingredients are naturally gluten-free, making this bowl easily adaptable for dietary restrictions.

→ What are good protein additions?

A soft-boiled egg adds richness and extra protein. You can also use sushi-grade raw tuna for poke-style preparation, or add edamame, tempeh, or grilled chicken for variety.

→ Can I prepare this ahead of time?

Cook the rice and prepare the dressing in advance. Store separately in the refrigerator. Assemble the bowl just before serving to keep vegetables crisp and rice at ideal temperature. Add dressing and toppings right before eating.