Tuna Avocado Rice Bowl (Printable)

Creamy avocado, tender tuna, crisp cucumber, and toasted sesame seeds atop fragrant jasmine rice. Quick and satisfying.

# What You Need:

→ Rice

01 - 1 cup jasmine rice
02 - 2 cups water
03 - 1/4 teaspoon salt

→ Tuna

04 - 1 (5 oz) can 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

# Steps:

01 - Rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a 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 a fork.
02 - While rice cooks, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and sriracha if using in a small bowl until well combined.
03 - In a medium bowl, gently combine drained tuna with 1 tablespoon of the prepared dressing. Set aside.
04 - Divide warm jasmine rice equally between two serving bowls. Top each with equal portions of dressed tuna, diced avocado, cucumber, and sliced scallions.
05 - Drizzle remaining dressing over the bowls. Sprinkle with toasted sesame seeds, nori strips, and fresh cilantro or microgreens as desired.
06 - Serve immediately while rice is warm for optimal flavor and texture.

# Expert Advice:

01 -
  • Everything comes together in the time it takes to cook rice, so you can eat well even on the busiest nights.
  • The creamy avocado and tangy dressing make canned tuna taste like something you'd order at a casual bistro.
  • It's endlessly adaptable: swap the tuna for salmon, add an egg, or toss in whatever crisp vegetables you have on hand.
02 -
  • Don't skip rinsing the rice or it will turn sticky and clump together instead of staying light and fluffy.
  • Dress the tuna separately before adding it to the bowl so every bite of fish is flavorful, not bland.
  • Add the avocado last and handle it gently so it doesn't turn to mush or brown before you eat.
03 -
  • Toast your sesame seeds in a dry pan until they smell nutty and start to pop, it only takes a minute but the flavor difference is huge.
  • Use a sharp knife to dice the avocado while it's still in the skin, then scoop it out with a spoon for perfect cubes every time.
  • If you're using fresh tuna, sear it quickly on high heat and leave the center rare, then slice it thin for a restaurant-quality finish.
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