Tuna Avocado Rice Bowl

I was standing in my kitchen at noon on a Tuesday, staring into the fridge with that familiar hum of hunger and impatience. I had a can of tuna, half an avocado going soft, and rice I'd cooked the night before. What started as desperation turned into this bowl, a combination so satisfying I've made it at least once a week ever since. The crunch of cucumber against creamy avocado, the way sesame oil perfumes everything, it just works.

The first time I made this for my roommate, she looked skeptical. Tuna from a can in a rice bowl? But after one bite, she grabbed her phone to photograph it, then asked me to write down exactly what I did. Now she texts me photos of her own versions with edamame, pickled radish, or whatever she finds at the corner store. It became our shared language for quick, nourishing meals when life gets too loud.

Ingredients

• Jasmine rice: Its floral aroma is subtle but essential, providing a fragrant base that plain white rice just cannot match.
• Canned tuna in water: Drain it well and break it gently with a fork so it stays in tender chunks instead of turning into paste.
• Ripe avocado: Look for one that yields slightly to pressure, it should be creamy but not mushy or brown inside.
• English cucumber: The thin skin and fewer seeds make it sweeter and crunchier than regular cucumbers.
• Scallions: Slice them thin on the bias for a delicate onion bite that does not overpower.
• Low sodium soy sauce: Regular soy sauce can make the dressing too salty, especially when reduced portions are used.
• Rice vinegar: Its mild acidity brightens everything without the sharpness of white vinegar.
• Sesame oil: A little goes a long way, this is where the nutty depth comes from.
• Honey or maple syrup: Just a touch balances the salty and tangy notes beautifully.
• Fresh ginger: Grate it finely so it distributes evenly and adds warmth without chunks.
• Sriracha: Optional but recommended if you like a gentle kick of heat in the background.
• Toasted sesame seeds: Toast them yourself in a dry pan for 2 minutes, the difference in flavor is remarkable.
• Nori strips: They add a hint of the ocean and a satisfying crispness if you can find them.

Instructions

Cook the rice:

Rinse jasmine rice under cold water until it runs clear to remove excess starch. Combine with water and salt in a saucepan, bring to a boil, then cover and simmer on low for 12 to 15 minutes until tender and fluffy.

Make the dressing:

Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha in a small bowl. Taste it, the balance should be savory, slightly sweet, and just tangy enough to make your mouth water.

Season the tuna:

Drain the tuna thoroughly and place it in a bowl. Toss gently with 1 tablespoon of the dressing so the flavors soak in without breaking the chunks apart too much.

Assemble the bowls:

Divide warm rice between two bowls. Arrange tuna, diced avocado, cucumber, and scallions on top in sections so each bite can be customized.

Finish and serve:

Drizzle the remaining dressing over everything. Sprinkle with toasted sesame seeds, nori strips, and any fresh herbs you have on hand, then serve immediately while the rice is still warm.

Pin It

One evening, I made this bowl after a long day and ate it on the couch with the window open, listening to rain. It was not fancy, but it felt like care I had given myself. That is what this recipe has become for me: proof that nourishment does not have to be complicated, just intentional and made with ingredients that respect your time and your appetite.

How to Choose Your Tuna

Canned tuna in water is the easiest option, but if you want to elevate this into something special, look for sushi grade raw tuna at a good fishmarket. Dice it into cubes and toss it with a bit of the dressing for a poke style bowl that feels restaurant worthy. I have also used leftover grilled tuna steak, flaked with a fork, and it added a smoky depth that made the whole dish sing.

Swaps and Additions That Work

Brown rice or quinoa can replace jasmine rice if you want more fiber and a nuttier flavor. I have added soft boiled eggs with jammy yolks, edamame for extra protein, or pickled radish for tang. Microgreens, cilantro, or even shredded purple cabbage bring color and freshness. The beauty of this bowl is that it adapts to whatever you have without losing its soul.

Storing and Making Ahead

You can prep the rice, chop the vegetables, and make the dressing a day ahead. Store everything separately in the fridge and assemble just before eating so the avocado stays green and the cucumber stays crisp. The dressed tuna keeps for about a day, but I recommend mixing it fresh if you can. This bowl tastes best when the rice is warm and everything else is cool, creating that perfect contrast.

• Store leftover dressing in a small jar and shake it before using.
• Keep toasted sesame seeds in an airtight container so they stay crunchy.
• If your avocado is too firm, leave it on the counter for a day to ripen properly.

Pin It

This bowl has saved me on rushed evenings and given me comfort on slow weekends. I hope it does the same for you.

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, substitute sushi-grade raw tuna, diced into cubes.

→ What rice alternatives work well?

Brown rice and quinoa are excellent substitutes, offering added fiber and nutty flavors. Adjust cooking times according to package directions. Sushi rice or short-grain varieties also work beautifully.

→ How do I make this gluten-free?

Replace regular soy sauce with tamari, which is naturally gluten-free. All other ingredients are naturally gluten-free. Always verify labels on packaged items like sesame seeds and nori.

→ Can I prepare components ahead?

Yes. Cook rice and prepare dressing up to 24 hours ahead. Keep dressing separate from vegetables and tuna to prevent wilting. Assemble bowls just before serving for best texture and temperature.

→ What toppings enhance this bowl?

Add soft-boiled eggs for extra protein, crispy wonton strips for texture, fresh cilantro or microgreens for brightness, and nori strips for umami depth. Sriracha adds optional heat and spice.

→ What beverages pair well with this?

Chilled green tea complements the Asian flavors beautifully. A crisp Riesling provides refreshing acidity. Sparkling water with lime or iced jasmine tea are also excellent choices.