Pin It My neighbor used to bring me leftover sushi rice whenever she made too much, and one afternoon I had nothing but a can of tuna and half an avocado turning brown in the fridge. I tossed them together with some soy sauce and sesame oil, and suddenly I had lunch that tasted like I'd planned it all along. That bowl became my go-to whenever I needed something fast but didn't want to settle for boring. Now I keep jasmine rice and canned tuna stocked just so I can throw this together on a whim.
I made this for my sister after her evening yoga class once, and she ate it straight from the bowl standing at my kitchen counter, still in her leggings. She kept saying she couldn't believe it was just tuna from a can. The ginger in the dressing and the cool crunch of cucumber made it taste bright and intentional, not like something I'd scrambled together in fifteen minutes. She asks me to make it every time she visits now.
Ingredients
- Jasmine rice: The floral, slightly sticky texture is what makes this bowl feel cohesive instead of like separate ingredients piled together, and rinsing it really does make a difference in fluffiness.
- Canned tuna in water: I always drain it well and break it into chunks with a fork so it doesn't turn mushy when you toss it with dressing.
- Ripe avocado: It should yield slightly when you press it, not rock-hard or so soft it's bruised, because you want clean dice that hold their shape.
- English cucumber: The thin skin and fewer seeds mean you can skip peeling and deseeding, which saves time and keeps the crunch intact.
- Scallions: Slice them thin on an angle for a mild onion bite that doesn't overpower the delicate flavors.
- Low-sodium soy sauce: Regular soy sauce can make the whole bowl too salty, especially since you're drizzling it over everything.
- Rice vinegar: This adds a gentle tang that wakes up the rice without tasting sharp or aggressive.
- Sesame oil: Just a teaspoon is enough to make everything smell toasty and warm, more is overwhelming.
- Honey or maple syrup: A tiny bit of sweetness balances the salty and sour notes and makes the dressing cling better.
- Fresh ginger: Grate it on the smallest holes of a box grater so it melts into the dressing instead of leaving fibrous bits.
- Sriracha: I add this only if I'm in the mood for heat, otherwise the bowl is perfectly satisfying without it.
- Toasted sesame seeds: Buy them already toasted or toast them yourself in a dry skillet for two minutes, they add a nutty crunch that ties everything together.
- Nori strips: Optional but they bring a subtle ocean flavor that makes the tuna taste fresher and more special.
Instructions
- Cook the rice:
- Rinse the jasmine rice under cold water until it runs clear, this removes excess starch so the grains stay separate and fluffy. Combine it with water and salt in a saucepan, bring to a boil, then reduce to low, cover, and let it steam for 12 to 15 minutes until tender and the water is gone.
- Make the dressing:
- Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha if you want a little kick. The ginger should disappear into the liquid, leaving just its warm, spicy fragrance.
- Dress the tuna:
- Drain the tuna well and break it into bite-sized chunks with a fork, then toss it gently with a tablespoon of the dressing. Let it sit while you prep the rest so the flavors soak in.
- Assemble the bowls:
- Fluff the warm rice with a fork and divide it between two bowls, then arrange the tuna, diced avocado, cucumber, and scallions on top in separate sections for a pretty presentation. Drizzle the remaining dressing over everything.
- Add toppings and serve:
- Sprinkle toasted sesame seeds, nori strips, and any fresh herbs you like over the bowls. Serve immediately while the rice is still warm and the avocado is bright green.
Pin It One night I was too tired to think and made this bowl on autopilot, but my partner came into the kitchen and said it smelled like a restaurant. We ate on the couch with the bowls balanced on our knees, and somehow that simple dinner felt more satisfying than anything complicated I'd tried that week. It reminded me that good food doesn't have to be hard, it just has to taste like you cared enough to make it taste good.
Make It Your Own
If you want more protein, a soft-boiled egg with a jammy yolk on top turns this into something that feels indulgent and filling. I've also used sushi-grade raw tuna diced small for a poke-style version, which tastes incredible but requires a trip to a good fish market. Swap jasmine rice for brown rice or quinoa if you want extra fiber and a nuttier flavor, though you'll need to adjust the cooking time and water. Some days I add edamame or shredded carrots for more crunch and color, and it always works.
Serving and Pairing
This bowl is best eaten right after you assemble it, while the rice is warm and the vegetables are cold, that temperature contrast is part of what makes it so satisfying. If you have leftovers, store the components separately and the rice won't get mushy or the avocado brown. I like pairing it with cold green tea or sparkling water with lime, though a crisp Riesling or light sake works beautifully if you're in the mood for wine. It's filling enough to be dinner but light enough that you won't feel weighed down afterward.
Storage and Reheating
Leftover rice keeps in the fridge for up to three days and reheats well with a splash of water in the microwave, covered. The dressed tuna and vegetables should be stored in separate containers so nothing gets soggy or the avocado doesn't oxidize. When you're ready to eat, warm the rice and top it with cold or room-temperature tuna and veggies for that same contrast of textures and temperatures.
- Store dressing separately and drizzle it fresh each time for the best flavor.
- If your avocado does brown slightly, just scrape off the top layer and the rest is perfectly fine.
- This bowl tastes great cold straight from the fridge if you're in a hurry and don't want to reheat anything.
Pin It This bowl has gotten me through busy weeknights, lazy Sundays, and days when I just wanted something that tasted fresh without any fuss. I hope it becomes one of those recipes you turn to when you need something easy that still feels like a treat.
Recipe FAQ
- → Can I use fresh tuna instead of canned?
Yes, absolutely. Use 140g of cooked flaked tuna, or for a poke-style version, use sushi-grade raw tuna diced into bite-sized pieces. Both work beautifully in this bowl.
- → How do I prevent the avocado from browning?
Dice the avocado just before assembling the bowl. You can also toss it lightly with a small amount of lime juice or rice vinegar, which adds flavor and helps prevent oxidation.
- → Is this gluten-free?
Most ingredients are naturally gluten-free, but standard soy sauce contains gluten. Use tamari or coconut aminos as a gluten-free soy sauce substitute to make this bowl completely gluten-free.
- → What can I substitute for jasmine rice?
Brown rice, quinoa, sushi rice, or even cauliflower rice all work well. Brown rice and quinoa add extra fiber and nutrition, while cauliflower rice keeps it lower in carbs if desired.
- → Can this be made ahead for meal prep?
Yes, store cooked rice and dressing separately in containers for up to 4 days. Prepare vegetables ahead, but dice avocado and assemble just before eating to maintain freshness and texture.
- → How spicy is this bowl?
The sriracha is optional, so you control the heat level. Start with a small drizzle and adjust to taste. The ginger and sesame oil provide warmth without significant spice.