Tuna Avocado Rice Bowl (Printable)

Creamy avocado, tender tuna, and crisp vegetables atop fragrant jasmine rice with a savory sesame dressing.

# What You'll 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

→ Toppings

14 - 1 tablespoon toasted sesame seeds
15 - 1 tablespoon nori strips or crushed roasted seaweed
16 - Fresh cilantro or microgreens

# 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 12 to 15 minutes until rice is tender and water is absorbed. Remove from heat, keep covered, and let stand 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 until well combined.
03 - Gently fold tuna with 1 tablespoon of prepared dressing in a medium bowl. Set aside.
04 - Divide warm jasmine rice equally between two serving bowls. Arrange tuna, avocado, cucumber, and scallions in portions atop each bowl.
05 - Drizzle remaining dressing over bowls. Top with toasted sesame seeds, nori strips, and fresh cilantro or microgreens. Serve immediately while rice is warm.

# Expert Tips:

01 -
  • It comes together in the time it takes to cook rice, with no chopping skills required beyond dicing soft things.
  • The creamy avocado and nutty sesame dressing make canned tuna taste like something you'd order at a cafe.
  • You can eat it warm or cold, which means leftovers actually get better in the fridge overnight.
  • It feels light but keeps you full for hours without that heavy, sluggish feeling.
02 -
  • Let the cooked rice sit covered off the heat for five minutes before fluffing it, this final steam makes it tender without turning gummy.
  • Dice the avocado right before serving or it will start to brown, even with the acid from the dressing.
  • If your sesame oil smells like nothing, it's probably old and won't add the toasty flavor you need, replace it.
  • Don't overdress the tuna or it will get soggy and fall apart when you try to scoop it onto the rice.
03 -
  • Use a rice cooker if you have one, it frees you up to chop vegetables and mix dressing without watching a pot.
  • Toast extra sesame seeds and keep them in a jar, they make everything from salads to stir-fries taste more finished.
  • Taste the dressing before you drizzle it and adjust the honey or soy sauce to your preference, every brand is a little different.
  • If you can't find nori strips, crumble a sheet of roasted seaweed snack over the top for the same effect.
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