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
Scale
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.
