If you’re craving a meal that’s fresh, vibrant, and packed with wholesome flavors, this Tuna Avocado Rice Bowl Recipe is exactly what you need. Combining tender jasmine rice with creamy avocado, beautifully seasoned tuna, and crisp vegetables, it creates a symphony of textures and tastes in every bite. It’s quick enough for a weeknight dinner yet impressive enough to serve friends, making it a versatile favorite that you’ll want to make again and again.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to the success of this dish. Each element plays an important role, bringing a balance of flavors, delightful textures, and striking colors to your bowl.
- Jasmine rice: Offers a fragrant, fluffy base that soaks up the tasty dressing perfectly.
- Water and salt: Essential for perfectly cooking the rice to tender, light goodness.
- Tuna in water, drained: The star protein, tender and mild, perfect to pair with creamy avocado.
- Ripe avocado, diced: Adds creamy richness and healthy fats that complement the tuna beautifully.
- English cucumber, diced: Brings a refreshing crunch and a touch of coolness to the bowl.
- Scallions, thinly sliced: Provide a gentle onion flavor and vibrant green color as a garnish.
- Low-sodium soy sauce: Adds savory umami depth without overpowering the subtle ingredients.
- Rice vinegar: Gives a bright, tangy acidity that balances the richness of tuna and avocado.
- Sesame oil: A fragrant drop that delivers a nutty, aromatic lift to the dressing.
- Honey or maple syrup: Introduces a subtle sweetness to round out the tang and spice.
- Fresh grated ginger: Offers a zesty warmth and a burst of freshness.
- Sriracha (optional): A little kick of heat for those who like a spicy edge.
- Toasted sesame seeds: Sprinkled on top for an irresistible crunch and extra sesame flavor.
- Nori strips or crushed roasted seaweed (optional): Brings an oceanic, savory note that pairs beautifully with the tuna.
- Fresh cilantro or microgreens (optional): A herbaceous finish that adds color and freshness.
How to Make Tuna Avocado Rice Bowl Recipe
Step 1: Prepare the jasmine rice
Start by rinsing your jasmine rice under cold water until it runs clear to remove excess starch and ensure fluffy grains. Combine it with water and salt in a saucepan and bring to a boil. Then, reduce to low heat, cover, and let it simmer gently for 12 to 15 minutes until tender and all the water is absorbed. Let it stand covered off the heat for 5 minutes, then fluff with a fork to keep it light and airy.
Step 2: Whisk together the dressing
While the rice is cooking, mix together your soy sauce, rice vinegar, sesame oil, honey or maple syrup, fresh grated ginger, and optional sriracha in a small bowl. This bright, tangy dressing ties all the flavors together and adds a punch to the dish.
Step 3: Season the tuna
Drain the tuna well to avoid excess moisture in the bowl. Gently fold it with a tablespoon of the prepared dressing to infuse it with the savory, tangy flavors while maintaining its tender texture.
Step 4: Assemble the bowls
Divide the warm, fluffy jasmine rice evenly between two bowls. Top each portion with the dressed tuna, diced avocado, cucumber, and scallions arranged invitingly. This layering creates a colorful, appetizing presentation.
Step 5: Dress and finish
Drizzle the remaining dressing over each bowl, making sure every bite is flavorful. Sprinkle toasted sesame seeds, nori strips, and fresh cilantro or microgreens on top to add extra layers of texture, aroma, and visual appeal. Serve immediately to enjoy the rice while it’s still warm and comforting.
How to Serve Tuna Avocado Rice Bowl Recipe
Garnishes
Garnishing is what takes this dish to the next level. I love sprinkling toasted sesame seeds for a nutty crunch and tossing on delicate nori strips or crushed roasted seaweed to echo the ocean flavors in the tuna. Fresh cilantro or microgreens add that fresh garden touch, making the bowl pop with color and flavor.
Side Dishes
This bowl stands beautifully on its own but if you want to round out the meal, light sides like a crisp seaweed salad, steamed edamame with a sprinkle of sea salt, or even some pickled ginger can elevate the experience while keeping things refreshing and balanced.
Creative Ways to Present
For a fun twist, try layering the ingredients in a clear glass jar for a portable lunch or make mini versions in small bowls as a party appetizer. Another idea is to serve with a side of crispy wonton chips to scoop up every last bite, adding a satisfying crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Tuna Avocado Rice Bowl Recipe components can be stored separately to preserve their best quality. Keep the rice and dressed tuna in airtight containers in the fridge for up to two days. Store diced avocado separately with a squeeze of lemon or lime juice to prevent browning, and add it fresh when ready to serve.
Freezing
This rice bowl is best enjoyed fresh because freezing affects the texture of both avocado and tuna. While you can freeze plain cooked jasmine rice, avoid freezing the combined Tuna Avocado Rice Bowl Recipe to keep every bite as delicious as when first made.
Reheating
To reheat, gently warm the rice in the microwave or on the stovetop, adding a splash of water to keep it moist. Add the tuna and avocado fresh afterward—this keeps the avocado creamy and the tuna tender without drying out. Reassemble the bowl just before serving for the best experience.
FAQs
Can I use fresh tuna instead of canned tuna?
Absolutely! Fresh tuna can be lightly seared or even served raw if preferred. Just be sure to adjust the cooking method accordingly and maintain food safety by using sushi-grade tuna if serving it raw.
What can I substitute for jasmine rice?
You can use other types of rice like basmati or short-grain white rice. Quinoa or cauliflower rice also make great low-carb alternatives and add their own unique texture and flavor.
Is the sriracha necessary in the recipe?
The sriracha adds a nice gentle heat and complexity but it’s completely optional. If you prefer a milder bowl, you can leave it out without losing the essence of the dish.
How ripe should the avocado be?
For the best creamy texture and flavor, select a ripe avocado that yields slightly when gently pressed but is not mushy. This ensures it holds its shape and complements the rice bowl perfectly.
Can this dish be made vegan?
Yes, you can swap the tuna for marinated tofu or tempeh and use tamari in place of the soy sauce if gluten-free is needed. The avocado and dressing keep the flavors rich and satisfying without compromising taste.
Final Thoughts
There’s something so comforting yet fresh about throwing together a Tuna Avocado Rice Bowl Recipe that’s bursting with flavor and texture. It’s easy, wholesome, and endlessly customizable, making it one of my go-to meals when I want something delicious that feels a little special. Give it a try and watch it quickly become a favorite in your recipe rotation!
Print
Tuna Avocado Rice Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Rice Bowl
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Low Salt
Description
This refreshing Tuna Avocado Rice Bowl combines tender jasmine rice with savory tuna, creamy avocado, and crisp cucumber, all brought together by a flavorful soy-ginger dressing. Quick to prepare and perfect for a healthy lunch or dinner, this bowl is topped with toasted sesame seeds and optional nori strips for added texture and taste.
Ingredients
Rice
- 1 cup jasmine rice
- 2 cups water
- 1/4 teaspoon salt
Tuna and Veggies
- 1 can (5 oz) tuna in water, drained
- 1 ripe avocado, diced
- 1/2 English cucumber, diced
- 2 scallions, thinly sliced
Dressing
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon sriracha (optional)
Toppings
- 1 tablespoon toasted sesame seeds
- 1 tablespoon nori strips or crushed roasted seaweed (optional)
- Fresh cilantro or microgreens (optional)
Instructions
- Prepare jasmine rice: Rinse jasmine rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice, 2 cups of water, and 1/4 teaspoon of salt in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 12-15 minutes until the rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- Make dressing: While the rice cooks, whisk together 2 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of honey or maple syrup, 1/2 teaspoon of grated fresh ginger, and 1/2 teaspoon of sriracha (if using) in a small bowl until well combined.
- Season tuna: Gently combine the drained tuna with 1 tablespoon of the prepared dressing in a medium bowl, ensuring the tuna is evenly coated without breaking it up too much.
- Assemble bowls: Divide the warm jasmine rice evenly between two serving bowls. Top each bowl with equal portions of the dressed tuna, diced avocado, diced cucumber, and thinly sliced scallions.
- Dress and finish: Drizzle the remaining dressing over the assembled bowls. Sprinkle with 1 tablespoon of toasted sesame seeds, and add nori strips or crushed roasted seaweed and fresh cilantro or microgreens if desired for extra flavor and garnish.
- Serve: Serve the tuna avocado rice bowls immediately while the rice is still warm to enjoy the best texture and freshness.
Notes
- Rinsing the rice thoroughly helps achieve fluffy, non-sticky jasmine rice.
- Use low-sodium soy sauce to control sodium levels in the dish.
- Sriracha is optional and can be adjusted based on your spice preference.
- Avocado should be ripe but firm to hold shape when diced.
- For a vegetarian version, omit tuna and add cooked tofu or chickpeas.
- Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.
