Tuna Avocado Rice Bowl (Printable View)

A nourishing fusion bowl with creamy avocado, tender tuna, crisp vegetables, and aromatic 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 Make It:

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

# Best Practices:

01 -
  • It comes together in the time it takes to cook rice, with no fancy techniques or hard to find ingredients.
  • The textures keep every bite interesting: soft, crunchy, creamy, and a little bit nutty from the sesame.
  • You can double the dressing and keep it in the fridge for other grain bowls all week long.
02 -
  • Drain the tuna really well, pressing it gently in a sieve, or the extra liquid will water down your dressing and make everything soupy.
  • Dice the avocado right before serving, it oxidizes fast and turns brown within minutes of being cut.
  • Taste the dressing before you drizzle it, soy sauce brands vary wildly in saltiness and you might need to adjust with a splash more vinegar or honey.
03 -
  • Use day old rice if you have it, it holds its shape better and doesnt turn mushy when you add the dressing.
  • Grate the ginger on a microplane instead of mincing it, the texture disappears completely and the flavor spreads evenly.
  • Drizzle the dressing around the edge of the bowl first, then over the center, so every corner gets some without drowning the middle.
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