Pin it The smell of jasmine rice steaming on the stove always pulls me back into the kitchen, no matter what I'm doing. I threw this bowl together on a Tuesday night when the fridge was looking bare and I didn't want to order takeout again. What started as a desperate assembly of pantry staples turned into something I now crave at least twice a week. The creamy avocado against the warm rice, the little bursts of sesame, the way the ginger dressing ties it all together—it just works. Sometimes the best recipes aren't planned, they're discovered.
I made this for my roommate once after she'd had a long shift at the hospital. She sat at the counter, quiet and exhausted, and halfway through the bowl she looked up and said, "This is exactly what I needed." I realized then that food doesn't have to be fancy to feel like care. Sometimes it just needs to be warm, nourishing, and ready when someone walks through the door. That's the magic of a good rice bowl.
Ingredients
- Jasmine rice: The fragrance alone makes this bowl worth it, rinse it well so the grains stay fluffy and separate instead of gummy.
- Canned tuna in water: Drain it thoroughly and break it into chunks, not mush, so it holds its texture against the other ingredients.
- Ripe avocado: It should yield slightly when you press it, too firm and it won't have that buttery richness you need here.
- English cucumber: The thin skin and mild flavor make it perfect for dicing without any bitterness or excess water.
- Scallions: Slice them thin on a bias for a delicate onion bite that doesn't overpower the bowl.
- Low-sodium soy sauce: Regular soy sauce can make the dressing too salty, especially once it coats everything.
- Rice vinegar: This adds a gentle tang that brightens the richness of the avocado and sesame oil.
- Sesame oil: A little goes a long way, it brings a toasted, nutty depth that makes the whole bowl feel complete.
- Honey or maple syrup: Just a teaspoon balances the soy and vinegar with a subtle sweetness.
- Fresh ginger: Grate it finely so it melts into the dressing and gives a warm, spicy kick without chunks.
- Sriracha: Optional but recommended if you like a little heat sneaking up on you between bites.
- Toasted sesame seeds: Toast them yourself in a dry pan for 2 minutes, the difference in flavor is huge.
- Nori strips: They add a briny, oceanic note that makes the bowl taste more composed and intentional.
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 steam for 12 to 15 minutes until tender and fluffy.
- Make the dressing:
- Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha in a small bowl. Taste it and adjust the heat or sweetness to your liking.
- Season the tuna:
- Drain the tuna well and break it into chunks, then toss it gently with a tablespoon of the dressing. Let it sit while you prep the rest so the flavors soak in.
- Assemble the bowls:
- Divide the warm rice between two bowls and arrange the tuna, avocado, cucumber, and scallions on top in separate sections. Drizzle the remaining dressing over everything and finish with sesame seeds, nori, and herbs if you have them.
- Serve immediately:
- This bowl is best while the rice is still warm and the avocado is fresh. Grab a spoon and mix it all together as you eat.
Pin it I've served this bowl to friends who don't usually like canned tuna, and they always ask for the recipe. There's something about the way the sesame and ginger dress it up, how the avocado makes it feel indulgent, that changes their minds. It's not just a pantry meal anymore, it's the thing I'm known for when someone asks what to make for a quick dinner. That feels good.
Make It Your Own
Swap the tuna for sushi-grade raw tuna or salmon if you want to go the poke route, or use baked tofu if you're skipping seafood. I've also added a soft-boiled egg on top when I need extra protein, and the runny yolk mixing into the rice is borderline life-changing. Brown rice or quinoa work great if you want more fiber, just adjust the cooking time accordingly.
Serving Suggestions
This bowl is filling enough on its own, but I like to serve it with a side of miso soup or a simple cucumber salad dressed with rice vinegar. A cold glass of green tea or even a crisp, slightly sweet white wine like Riesling pairs beautifully. If you're feeding a crowd, double the recipe and let everyone build their own bowls with extra toppings on the side.
Storage and Leftovers
The rice and tuna can be prepped ahead and stored separately in the fridge for up to two days, but don't dice the avocado until you're ready to eat or it will brown. I like to pack the components in a lunchbox and assemble it at work, drizzling the dressing on right before I dig in.
- Store leftover dressing in a sealed jar in the fridge for up to a week and use it on salads or grain bowls.
- Reheat the rice gently in the microwave with a damp paper towel over it to keep it from drying out.
- If the avocado does brown, just scrape off the top layer, the rest is still perfectly good.
Pin it This bowl has become my answer to those nights when I want something nourishing without the fuss. I hope it does the same for you.
Recipe Questions & Answers
- → Can I use fresh tuna instead of canned?
Yes, absolutely. Use 140g of cooked fresh tuna, flaked into chunks. For a poke-style version, dice sushi-grade raw tuna and marinate it in the dressing for enhanced flavor.
- → How do I cook the jasmine rice perfectly?
Rinse rice under cold water until water runs clear, then use a 1:2 rice-to-water ratio with salt. Bring to boil, reduce heat to low, cover, and simmer 12-15 minutes. Let stand covered for 5 minutes before fluffing with a fork.
- → Is this bowl suitable for meal prep?
Yes. Cook rice and dressing ahead and store separately. Prepare vegetables and keep them in airtight containers. Assemble bowls fresh when ready to eat, as avocado browns quickly and textures are best when assembled just before serving.
- → What can I substitute for sesame oil?
If unavailable, use a neutral oil like grapeseed or light olive oil, though you'll lose the distinctive sesame flavor. Increase ginger or add extra soy sauce for depth. Walnut oil offers an alternative nutty profile.
- → How do I make this gluten-free?
Replace regular soy sauce with tamari, which is naturally gluten-free. All other ingredients—rice, tuna, vegetables, and sesame seeds—are naturally gluten-free. Always verify label claims on packaged items.
- → What proteins pair well with this bowl?
Beyond tuna, try grilled chicken, shrimp, soft-boiled eggs, or tofu for vegetarian versions. For extra protein, add an egg on top or increase tuna quantity. Edamame works as a vegetarian protein boost.