Tuna Avocado Rice Bowl

My neighbor knocked on my door one Tuesday evening holding a can of tuna and asking if I had any ideas. She was tired, hungry, and out of inspiration. I pulled out an avocado, some leftover rice, and a cucumber, and we threw together this bowl in less time than it would have taken to order takeout. She ate standing at my counter, and by the second bite she was already texting her husband the ingredient list.

I started making this bowl during a particularly busy season when cooking felt like one more chore on an endless list. But something about the rhythm of slicing cucumber, fluffing rice, and drizzling that ginger soy dressing made it feel less like work and more like a small ritual. My daughter wandered into the kitchen, drawn by the smell of sesame oil, and asked if she could help sprinkle the seeds. Now she insists on being the official topping manager every time we make it.

Ingredients

• Jasmine rice: The floral fragrance fills the kitchen as it cooks, and its slightly sticky texture makes every bite cohesive without being mushy.
• Canned tuna in water: Drain it well and break it gently with a fork so it stays in tender chunks rather than turning into a paste.
• Ripe avocado: Look for one that yields slightly when pressed, it should feel like a ripe peach, not rock hard or overly soft.
• English cucumber: The thin skin means no peeling required, and the mild crunch contrasts beautifully with the creamy avocado.
• Scallions: Slice them thin on a bias for a pop of color and a gentle onion bite that does not overpower the bowl.
• Low sodium soy sauce: This keeps the saltiness in check so the dressing enhances rather than overwhelms the delicate tuna and rice.
• Rice vinegar: Its mild acidity brightens everything without the sharpness of regular vinegar.
• Sesame oil: A little goes a long way, use it as a finishing oil rather than a cooking fat to preserve that toasty aroma.
• Honey or maple syrup: Just a teaspoon balances the soy and vinegar with a whisper of sweetness that rounds out the dressing.
• Fresh ginger: Grate it on a microplane for a burst of warmth and a slight tingle that wakes up your palate.
• Sriracha: Optional, but if you like a little heat, half a teaspoon adds just enough kick without making the bowl fiery.
• Toasted sesame seeds: Toast them in a dry skillet until golden and fragrant, they add a nutty crunch that makes every bite more interesting.
• Nori strips: These bring a hint of the ocean and a savory umami depth that pairs perfectly with the tuna.

Instructions

Cook the rice:

Rinse the jasmine 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 to low, cover, and cook for 12 to 15 minutes until tender and the water is absorbed.

Let the rice rest:

Remove the pan from heat and let it stand covered for 5 minutes so the steam finishes the job. Fluff gently with a fork to separate the grains without mashing them.

Make the dressing:

While the rice cooks, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha if using in a small bowl. Taste it and adjust the balance, it should be savory, tangy, and just slightly sweet.

Season the tuna:

In a medium bowl, gently toss the drained tuna with 1 tablespoon of the dressing. Let it sit for a minute so the flavors soak in.

Assemble the bowls:

Divide the warm rice between two bowls and arrange equal portions of tuna, diced avocado, cucumber, and sliced scallions on top. Drizzle the remaining dressing over everything.

Add the finishing touches:

Sprinkle toasted sesame seeds, nori strips, and fresh cilantro or microgreens if desired. Serve immediately while the rice is still warm and the avocado is cool and creamy.

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One night I made this for a friend who was going through a rough patch. She sat at my kitchen table, quiet at first, then started talking between bites. By the time she scraped the bottom of her bowl, she looked lighter. She told me later it was not just the food, it was the care in putting something nourishing and beautiful together when everything else felt chaotic.

Customizing Your Bowl

This recipe is a template, not a rulebook. I have swapped the tuna for leftover salmon, added edamame for extra protein, and even tossed in shredded carrots when I had no cucumber. A soft boiled egg with a jammy yolk turns it into something luxurious, and if you want to go full poke style, use sushi grade raw tuna diced into cubes. Brown rice or quinoa work beautifully if you want more fiber, just adjust the cooking time accordingly.

Storing and Making Ahead

You can prep the components separately and assemble right before eating. Cook the rice and store it in the fridge for up to three days, then reheat it gently with a splash of water. Keep the dressing in a jar and shake it before drizzling. The avocado and cucumber are best cut fresh, but everything else holds up well. I sometimes pack this for lunch, keeping the dressing separate until the last minute so nothing gets soggy.

Pairing and Serving Suggestions

This bowl is satisfying on its own, but it also plays well with others. A cup of chilled green tea with a hint of mint cleanses your palate between bites, and a crisp Riesling or a light lager complements the sesame and ginger beautifully. If you are feeding a crowd, set out all the toppings and let everyone build their own bowl.

• Add pickled ginger or a few slices of radish for extra zing and crunch.
• Drizzle with spicy mayo made from mayo and sriracha if you want richness and heat.
• Serve with a side of miso soup or seaweed salad to round out the meal.

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This bowl has become my answer to the question of what to make when I want something nourishing, colorful, and quick. It reminds me that good food does not have to be complicated, just thoughtful.

Recipe FAQs

→ Can I use fresh tuna instead of canned?

Yes, absolutely. Use 140g of cooked fresh tuna, flaked into bite-sized pieces. For a poke-style version, use sushi-grade raw tuna diced into cubes and marinate briefly in the dressing.

→ How should I prepare the avocado to prevent browning?

Dice the avocado just before assembling the bowls. If preparing ahead, toss avocado pieces lightly with a bit of rice vinegar or lemon juice to slow oxidation, then store in an airtight container.

→ Is this suitable for meal prep?

Yes, prepare the rice, dressing, and chopped vegetables separately and store in containers. Assemble bowls just before eating to keep avocado fresh and rice warm. Store dressing in a sealed jar for up to 3 days.

→ How can I make this gluten-free?

Replace soy sauce with tamari or coconut aminos. Verify all other ingredients, especially sriracha, for gluten content. Nori and sesame seeds are naturally gluten-free but always check packaging.

→ What substitutions work for avocado?

Try creamy alternatives like soft-boiled egg, silken tofu, or Greek yogurt mixed into the dressing. For a lighter version, simply omit it or add extra cucumber and scallions for crunch.

→ Can I use different grains?

Definitely. Brown rice, white rice, quinoa, or farro all work beautifully. Cooking times may vary, so adjust accordingly. Quinoa adds extra protein and a nutty flavor that pairs wonderfully with the sesame dressing.