Tuna Avocado Rice Bowl (Printable Version)

Vibrant fusion bowl combining creamy avocado, tender tuna, crisp cucumber, and sesame seeds over fluffy jasmine rice.

# List of Ingredients:

→ 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

# Directions:

01 - Rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to boil, reduce heat to low, cover, and cook for 12 to 15 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with fork.
02 - While rice cooks, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and sriracha in a small bowl until combined.
03 - Gently combine drained tuna with 1 tablespoon of dressing in a medium bowl.
04 - Divide warm jasmine rice equally between two serving bowls. Top each with seasoned tuna, diced avocado, cucumber, and sliced scallions in even portions.
05 - Drizzle remaining dressing over bowls. Sprinkle toasted sesame seeds, nori strips, and fresh cilantro or microgreens on top as desired.
06 - Serve immediately while rice is warm.

# Expert Advice:

01 -
  • Everything comes together in the time it takes to cook rice, which means you can have this ready faster than takeout arrives.
  • It tastes expensive and restaurant-worthy but uses humble pantry ingredients you probably already own.
  • The textures keep you interested, creamy avocado against cool cucumber and those crunchy sesame seeds on top.
  • You can eat it warm or cold the next day and it still tastes incredible.
02 -
  • Let the cooked rice sit covered for five minutes after you turn off the heat, this finishing steam makes the texture perfect and prevents mushy or hard spots.
  • Do not mix the avocado into the bowl, layer it on top so it stays creamy and intact instead of turning into a murky green mash.
  • If you are making this ahead, keep the dressing separate and add it just before eating or the cucumber will release water and dilute everything.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat, shaking the pan constantly until they turn golden and smell nutty, it takes two minutes and changes everything.
  • If your avocado is not quite ripe, let it sit in a paper bag with a banana overnight and it will be perfect by morning.
  • Use the back of a spoon to grate ginger if you do not have a microplane, it works just as well and the fibers stay behind.
  • Taste your dressing before you add it to the bowl, it should be strong because the rice and avocado will mellow it out.
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