Tuna Avocado Rice Bowl (Printable Version)

A nourishing bowl of tuna, avocado, cucumber, and sesame seeds atop jasmine rice, ready in 30 minutes.

# What You'll Need:

→ Rice

01 - 1 cup jasmine rice
02 - 2 cups water
03 - 1/4 teaspoon salt

→ Tuna

04 - 5 oz canned tuna in water, drained or 5 oz cooked fresh tuna, flaked

→ 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)

# Steps to Follow:

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

# Additional Tips::

01 -
  • It comes together in 30 minutes but tastes like you've been thinking about it all day.
  • Every bite has contrast—creamy, crisp, warm, cool—which keeps you interested until the last spoonful.
  • Adaptable enough for what's in your fridge but structured enough that it never feels thrown together.
02 -
  • Don't add the avocado more than 20 minutes before eating—it oxidizes and browns quickly, which affects both appearance and that perfect creamy texture you're after.
  • The dressing-to-rice ratio matters; if you're making extra bowls, increase the dressing proportionally or they'll taste thin and forgettable.
  • Warm rice against cool avocado is deliberate magic—serve the rice hot and keep the other components cool for maximum contrast.
03 -
  • Toast your own sesame seeds in a dry skillet for 2 minutes if you only have raw ones; the difference in flavor is remarkable and takes barely any time.
  • Buy avocado at different stages of ripeness so one is always ready when you want to make this—planning ahead means fewer disappointed moments at the last minute.
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