Pin to Board The smell of jasmine rice steaming always takes me straight back to my cramped studio kitchen, where I first threw this bowl together on a Tuesday night when my fridge was nearly empty. I had one can of tuna, half an avocado going soft, and a cucumber I kept forgetting about. What started as a scrappy dinner became something I craved every week. The way the sesame oil clings to warm rice, the cool crunch of cucumber against creamy avocado—it just works.
I made this for my sister once after she came home late from a shift, too tired to think about food. She sat at the counter, quiet, spooning through the bowl, and halfway through she just said, this is exactly what I needed. Sometimes a meal doesnt need to be fancy to feel like care. This one always delivers that kind of comfort, the kind that tastes like someone thought about you.
Ingredients
- Jasmine rice: The floral aroma is subtle but essential, rinse it well so the grains stay separate and fluffy instead of gummy.
- Canned tuna in water: Drain it thoroughly and break it into chunks, not mush, so it holds its texture against the dressing.
- Ripe avocado: Look for one that yields gently when you press it, too firm and it wont be creamy, too soft and it turns to paste.
- English cucumber: The thin skin and mild flavor make it perfect here, no need to peel or seed, just dice and go.
- Scallions: Slice them thin on a bias for a pop of color and a sharp, fresh bite that cuts through the richness.
- Low sodium soy sauce: Keeps the salt level in check so you can adjust to taste without overshooting it.
- Rice vinegar: Adds a gentle tang that brightens everything without being aggressive like white vinegar would be.
- Sesame oil: A little goes a long way, this is where the nutty, toasty depth comes from, dont skip it.
- Honey or maple syrup: Just a teaspoon balances the salty and acidic notes, making the dressing taste rounded instead of sharp.
- Fresh ginger: Grate it finely so it melts into the dressing, adding warmth without chunks that surprise you mid bite.
- Sriracha: Optional, but I always add it, the heat wakes everything up without overpowering the delicate flavors.
- Toasted sesame seeds: Toast them yourself in a dry pan for two minutes, the difference in flavor is huge.
- Nori strips: They add a briny, oceanic note that makes the whole bowl feel more complete, like its been to the sea.
Instructions
- Cook the rice:
- Rinse the jasmine rice under cold water until it runs clear, then combine it with water and salt in a saucepan. Bring it to a boil, cover, reduce to low, and let it cook undisturbed for 12 to 15 minutes until tender, then let it rest off heat for 5 minutes before fluffing.
- Make the dressing:
- Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha in a small bowl until smooth. The ginger should disappear into the liquid, leaving only its warmth behind.
- Dress the tuna:
- In a medium bowl, gently fold the drained tuna with one tablespoon of the dressing. Treat it carefully so the chunks stay intact instead of turning into a paste.
- Assemble the bowls:
- Divide the warm rice between two bowls, then arrange the tuna, avocado, cucumber, and scallions on top in separate sections. It looks prettier this way, and each bite can be a little different.
- Finish and serve:
- Drizzle the remaining dressing over everything, then sprinkle with sesame seeds, nori, and cilantro if youre using it. Serve it right away while the rice is still warm and the avocado hasnt started to brown.
Pin to Board One night I made this for myself and ate it on the couch with the lights low and a show I wasnt really watching. The bowl sat in my lap, warm and bright, and I remember thinking how rare it is for something so simple to feel so complete. It wasnt about impressing anyone or following a plan. It was just good food that made me feel cared for, even though I was the one who made it.
Swaps and Substitutions
If you want more protein, a soft boiled egg with a jammy yolk on top turns this into something even more luxurious. Brown rice or quinoa work beautifully if youre looking for extra fiber, just adjust the cooking time and liquid. For a poke style version, swap the canned tuna for sushi grade raw tuna diced into cubes, it changes the whole vibe into something lighter and more delicate.
Storing and Reheating
This bowl is best eaten fresh, but if you need to prep ahead, store the rice, tuna, and vegetables separately in airtight containers. The avocado will brown, so dice it right before serving. The dressing keeps in the fridge for up to a week and gets even better as the ginger mellows. Reheat the rice gently in the microwave with a damp paper towel over it to keep it from drying out.
What to Serve Alongside
This bowl is filling on its own, but if youre feeding a crowd or want to stretch it, serve miso soup on the side or some crisp edamame sprinkled with sea salt. A chilled green tea or a glass of crisp Riesling cuts through the richness beautifully. I also love adding a small side of pickled ginger or quick pickled cucumbers for extra brightness.
- Keep extra dressing in a jar for drizzling over salads or roasted vegetables later in the week.
- Toast your sesame seeds in batches and store them in a small container, theyll stay fragrant for weeks.
- If your avocado isnt ripe, leave it on the counter in a paper bag with a banana overnight to speed things up.
Pin to Board This bowl has become my go to when I want something nourishing without a lot of fuss, and I hope it finds a place in your rotation too. Theres something deeply satisfying about food that tastes this good and asks so little of you in return.
Common Questions
- → Can I use fresh tuna instead of canned?
Yes, absolutely. Use 140g of cooked fresh tuna, flaked into chunks. For a poke-style version, substitute sushi-grade raw tuna, diced, and reduce the dressing slightly.
- → What's the best way to cook jasmine rice?
Rinse the rice under cold water until the water runs clear. Use a 1:2 rice-to-water ratio, bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes. Let stand covered for 5 minutes before fluffing with a fork.
- → How do I make this bowl gluten-free?
Replace regular soy sauce with tamari, which is typically gluten-free. All other ingredients are naturally gluten-free. Always check product labels to verify.
- → What are good substitutes for jasmine rice?
Brown rice and quinoa work wonderfully as alternatives, offering additional fiber and a nutty flavor. Adjust cooking times according to package directions for your chosen grain.
- → Can I prepare this bowl ahead of time?
Cook the rice and prepare the dressing in advance. Store separately in the refrigerator. Assemble just before serving to keep the rice warm and prevent the avocado from browning.
- → What beverages pair well with this bowl?
Chilled green tea complements the Asian-inspired flavors beautifully. A crisp Riesling also pairs nicely with the ginger-sesame dressing and fresh ingredients.