Tuna Avocado Rice Bowl

My roommate walked in one night and found me hunched over the counter, staring at a can of tuna like it held the answer to everything. I was too tired to cook anything elaborate, but ordering takeout felt wasteful. That's when I remembered the poke bowls we'd shared at that little spot downtown, and I thought, why not try something like that at home? I grabbed the avocado sitting on the windowsill, some leftover rice, and whatever vegetables were crisp enough to survive my neglect. What came together in less than thirty minutes became my weeknight salvation.

I started making this for my sister when she'd come over after long shifts at the hospital. She'd collapse on the couch, and I'd quietly chop and assemble while she unwound. The sound of the knife on the cutting board, the gentle hiss of the rice steaming, it became this calm little ritual. She always said it tasted better than anything she could grab on her way home, and I think it was less about the food and more about someone else putting it together for her.

Ingredients

• Jasmine rice: The floral aroma makes this bowl feel special, and rinsing it really does prevent that gummy texture I used to get.
• Canned tuna in water: I drain it well and let it soak up the dressing, which transforms it from pantry staple to something surprisingly elegant.
• Ripe avocado: It needs to yield just slightly when you press it, too firm and it won't cream into the rice, too soft and it turns to mush.
• English cucumber: The thin skin and mild flavor mean no peeling, no bitterness, just clean crunch in every bite.
• Scallions: I slice them thin on a sharp angle because it looks pretty and they distribute more evenly through the bowl.
• Low sodium soy sauce: Regular soy sauce made my first attempt way too salty, so I learned to go low sodium and adjust from there.
• Rice vinegar: This is what gives the dressing that bright, clean tang without being as sharp as regular vinegar.
• Sesame oil: A little goes a long way, it adds that toasted, nutty depth that makes everything taste more intentional.
• Honey: Just enough sweetness to balance the salty and sour, and it helps the dressing cling to the ingredients.
• Fresh ginger: I grate it on a microplane so it melts into the dressing instead of leaving fibrous bits behind.
• Sriracha: Optional, but I like the gentle heat and the way it makes the other flavors pop.
• Toasted sesame seeds: I buy them pre toasted now because I burned too many batches trying to do it myself on a weeknight.

Instructions

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

Check price on Amazon

Cook the rice:

Rinse the jasmine rice under cold water until it runs clear, this removes excess starch and keeps the grains separate. 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 the water is absorbed.

Make the dressing:

Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha if you want a little heat. Taste it and adjust, it should be tangy, slightly sweet, and aromatic.

Dress the tuna:

In a medium bowl, gently fold the drained tuna with about a tablespoon of the dressing so it absorbs the flavor. Set it aside while you prep the rest.

Assemble the bowls:

Fluff the warm rice with a fork and divide it between two bowls. Arrange the tuna, diced avocado, cucumber, and scallions on top in separate sections or mix them in, whatever feels right.

Finish and serve:

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

Save to Pinterest

One evening I made this for a friend who swore she hated canned tuna. She eyed the bowl suspiciously, took a tentative bite, then another, and finally admitted it didn't taste like cat food. We laughed so hard I almost knocked over the soy sauce. That bowl became her go to request whenever she came over, and I never let her forget the cat food comment.

How to Store and Reheat

I don't recommend assembling the whole bowl ahead of time because the avocado browns and the cucumber gets soggy. Instead, keep the cooked rice, prepped tuna, and dressing in separate containers in the fridge for up to two days. When you're ready to eat, reheat the rice gently in the microwave with a damp paper towel over it to keep it from drying out, then assemble with freshly diced avocado and cucumber. The dressing keeps for about a week and tastes even better after the ginger has had time to infuse.

Swaps and Variations

I've made this with leftover grilled salmon, sushi grade tuna for a poke style version, and even shredded rotisserie chicken when I had no fish on hand. Brown rice or quinoa work beautifully if you want more fiber, though they take a bit longer to cook. Sometimes I add a soft boiled egg with a jammy yolk, edamame for extra protein, or pickled ginger for a sharper bite. If you like it spicy, double the sriracha or add thinly sliced fresh chili. On lazy nights, I've skipped the dressing entirely and just drizzled everything with good soy sauce and a squeeze of lime.

Serving Suggestions

This bowl is filling enough to stand on its own, but I sometimes serve it with a small side of miso soup or a handful of seaweed snacks for crunch. It pairs surprisingly well with chilled green tea, sparkling water with a twist of yuzu, or a crisp Riesling if you're feeling fancy. I've also brought it to potlucks in mason jars with the rice on the bottom, toppings layered carefully, and dressing in a tiny container on the side.

• Add a handful of shredded red cabbage or shredded carrots for color and extra crunch.
• Drizzle with a little extra sesame oil right before serving for a richer, more indulgent finish.
• Garnish with furikake seasoning if you have it, it adds umami and a touch of saltiness that ties everything together.

Keep spatulas, spoons, and cooking tools organized and within reach while preparing meals.

Check price on Amazon

Save to Pinterest

This bowl has gotten me through late nights, lazy Sundays, and those weeks when cooking feels like too much but I still want something that tastes like I care. I hope it does the same for you.

Recipe Questions & Answers

→ Can I use fresh tuna instead of canned?

Absolutely. Use 140g of cooked fresh tuna, flaked into chunks. For a poke-style version, use sushi-grade raw tuna, diced finely.

→ How do I make this gluten-free?

Replace regular soy sauce with tamari, which is naturally gluten-free. All other ingredients are inherently gluten-free.

→ Can I prepare this ahead of time?

Cook the rice ahead and store it. Prepare vegetables and dressing separately. Assemble just before serving to keep avocado fresh and rice warm.

→ What's a good substitute for jasmine rice?

Brown rice or quinoa work well for added fiber and nutrition. Adjust cooking times accordingly as they require different liquid ratios.

→ How do I prevent the avocado from browning?

Dice the avocado just before assembling the bowl. Toss gently with a squeeze of lime or lemon juice to slow oxidation if preparing slightly ahead.

→ What beverages pair well with this bowl?

Chilled green tea complements the Asian flavors beautifully. A crisp Riesling or sparkling water with lemon also work nicely.