Tuna Avocado Rice Bowl (Printable)

Creamy avocado, flaked tuna, and crisp vegetables atop fragrant jasmine rice with a zesty sesame-ginger dressing.

# 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

# Directions:

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 in a small bowl.
03 - Gently combine drained tuna with 1 tablespoon of prepared dressing in a medium bowl. Set aside.
04 - Distribute warm jasmine rice evenly between two serving bowls. Top each with equal portions of seasoned tuna, diced avocado, cucumber, and sliced scallions.
05 - Drizzle remaining dressing over the prepared bowls.
06 - Sprinkle with toasted sesame seeds, nori strips, and fresh cilantro or microgreens as desired. Serve immediately while rice is warm.

# Expert Advice:

01 -
  • Everything comes together while the rice cooks, so you're never standing around waiting.
  • The creamy avocado and tangy dressing make canned tuna taste like something you'd order at a restaurant.
  • It's endlessly adaptable depending on what's in your fridge or what you're craving that day.
  • You get that satisfying mix of textures, soft rice, crisp cucumber, silky avocado, without any frying or fuss.
02 -
  • Don't skip rinsing the rice, the first time I didn't bother, the whole bowl turned into a sticky clump.
  • Dress the tuna separately so it actually tastes like something instead of just sitting there bland and dry.
  • Use a ripe but firm avocado, if it's too mushy it'll turn into baby food the second you try to dice it.
  • Make the dressing while the rice cooks so everything is ready at the same time and you're not scrambling.
03 -
  • Toast your own sesame seeds in a dry skillet over medium heat, shaking constantly, until golden and fragrant, it only takes two minutes and the flavor is so much better.
  • If your avocado isn't quite ripe, leave it in a paper bag with a banana overnight and it'll be perfect by the next day.
  • Grate the ginger with a microplane while it's still frozen, it's easier to handle and you get finer, more evenly distributed flavor.
  • Taste the dressing before you add it to the bowl, everyone's soy sauce is a little different and you might need a pinch more honey or a splash more vinegar.
Go Back