Tuna Avocado Rice Bowl (Printable)

Creamy avocado, tender tuna, crisp cucumber, and toasted sesame seeds atop fragrant jasmine rice.

# 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 & 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

# How-To Steps:

01 - Rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in medium saucepan. Bring to boil, reduce heat to low, cover, and cook for 12-15 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with fork.
02 - While rice cooks, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and sriracha if using in small bowl.
03 - In medium bowl, gently combine tuna with 1 tablespoon of prepared dressing. Set aside.
04 - Arrange warm jasmine rice in two serving bowls. Top each with equal portions of dressed tuna, diced avocado, cucumber, and scallions.
05 - Drizzle remaining dressing over bowls.
06 - Sprinkle with toasted sesame seeds, nori strips, and fresh cilantro or microgreens if desired. Serve immediately while rice is warm.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes like you put in real effort.
  • The textures keep every bite interesting, from creamy avocado to crunchy cucumber to nutty sesame.
  • You can use pantry staples and whatever vegetables need rescuing from your crisper drawer.
02 -
  • If you skip rinsing the rice, you'll end up with a gluey clump at the bottom of your bowl instead of fluffy grains.
  • Cutting the avocado at the very last minute keeps it from turning brown and sad while you prep everything else.
  • Mixing the tuna with dressing first transforms it from plain canned fish into something that actually tastes seasoned and intentional.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat, shaking the pan constantly, until they smell nutty and start to turn golden.
  • Use a microplane to grate the ginger directly into the dressing so you get all the juice and none of the stringy bits.
  • If your avocado is too firm, leave it in a paper bag with a banana overnight and it'll ripen by morning.
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