Save I threw this bowl together on a Tuesday night when the fridge looked bare but I refused to order takeout again. The avocado was perfectly ripe, the cucumber still had that satisfying snap, and I remembered the lonely can of tuna in the pantry. Twenty minutes later, I was sitting at the counter with something that tasted like I'd planned it all along. That's the beauty of a good bowl: it forgives your lack of a plan and rewards you with something bright and filling.
The first time I made this for a friend, she looked skeptical when I pulled out a can of tuna. But after the first bite, with the ginger-spiked dressing soaking into the warm rice, she asked for the recipe on the spot. We sat on my tiny balcony with our bowls, and she admitted she'd forgotten how good simple food could be when you let the ingredients speak. I've made it for her three times since, and now she texts me photos of her own versions with different toppings.
Ingredients
- Jasmine rice: The floral fragrance makes all the difference, and rinsing it until the water runs clear keeps it fluffy instead of gummy.
- Canned tuna in water: I drain it well and let it soak up a bit of the dressing so it doesn't taste flat or dry.
- Ripe avocado: It should yield gently when you press it, and dicing it just before serving keeps the color vibrant.
- English cucumber: The thin skin and crisp texture add a refreshing crunch without any bitterness.
- Scallions: I slice them thin on the bias for a mild onion bite and a pop of green.
- Low-sodium soy sauce: Keeps the salt in check so the dressing doesn't overpower the other flavors.
- Rice vinegar: A gentle acidity that brightens everything without being sharp.
- Sesame oil: Just a teaspoon gives that toasted, nutty warmth you can't fake.
- Honey or maple syrup: Balances the soy and vinegar with a subtle sweetness.
- Fresh ginger: Grate it finely so it melts into the dressing and doesn't bite back.
- Sriracha: Optional, but half a teaspoon adds a quiet heat that builds as you eat.
- Toasted sesame seeds: I toast them in a dry pan until they smell nutty and golden.
- Nori strips: They add a hint of the ocean and a delicate crunch.
Instructions
- Cook the rice:
- Rinse the jasmine rice until the water runs clear, then simmer it covered with water and salt for 12 to 15 minutes. Let it rest off the heat for 5 minutes, then fluff it gently with a fork so every grain stays separate.
- Mix the dressing:
- Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha in a small bowl until smooth. The ginger should dissolve into the liquid, leaving just its warmth behind.
- Dress the tuna:
- Toss the drained tuna with a tablespoon of the dressing in a medium bowl. Let it sit for a minute so the flavors soak in and the tuna softens just a bit.
- Assemble the bowls:
- Divide the warm rice between two bowls, then arrange the tuna, diced avocado, cucumber, and scallions on top in neat sections. Drizzle the remaining dressing over everything, letting it pool into the rice.
- Finish and serve:
- Sprinkle toasted sesame seeds, nori strips, and any fresh herbs over the top. Serve immediately while the rice is still warm and the avocado is creamy.
Save I started making this bowl on Sundays when I needed something that felt nourishing without any fuss. It became my reset meal, the thing I reached for when the week had been long and I wanted to feel taken care of. Now, every time I smell ginger and sesame oil together, I feel a little calmer, like I'm already halfway to being fed.
Making It Your Own
This bowl is a template, not a rulebook. I've swapped the tuna for leftover salmon, added a soft-boiled egg with a jammy yolk, and even stirred in some edamame when I wanted more green. If you have sushi-grade tuna, dice it raw and let the dressing cure it slightly for a poke vibe. Brown rice or quinoa work beautifully if you want more chew and fiber, though they'll take a bit longer to cook.
Storing and Reheating
I don't usually make this ahead because the avocado browns and the cucumber loses its snap, but the rice and dressed tuna keep well in separate containers for up to two days. When I'm ready to eat, I reheat the rice gently in the microwave with a damp paper towel over it, then build a fresh bowl with new avocado and cucumber. The dressing stays good in the fridge for a week and improves as the ginger mellows.
Pairing and Serving Ideas
I love this bowl with a glass of cold green tea or a crisp, slightly sweet Riesling if I'm feeling fancy. It's filling enough on its own, but sometimes I'll serve it with a simple miso soup or a handful of roasted seaweed snacks on the side.
- Add pickled ginger for a bright, tangy contrast.
- Drizzle with a little extra sesame oil and a squeeze of lime just before eating.
- Serve with chopsticks and let everyone mix their bowl however they like.
Save This bowl has become my go-to proof that good food doesn't need to be complicated. It just needs to be honest, fresh, and made with a little bit of care.
Recipe Guide
- → Can I use fresh tuna instead of canned?
Yes, absolutely. Use 140 grams of cooked fresh tuna, flaked into bite-sized pieces. For a poke-style variation, use sushi-grade raw tuna diced into cubes and increase the dressing amount for better marinating.
- → What if I don't have jasmine rice?
Brown rice or quinoa work wonderfully as substitutes. Brown rice adds nutty flavor and extra fiber, while quinoa provides additional protein. Cooking times may vary slightly, so follow package directions.
- → Is this bowl suitable for gluten-free diets?
Most ingredients are naturally gluten-free. However, regular soy sauce contains gluten. Substitute with tamari or coconut aminos for a completely gluten-free version. Always verify all ingredient labels for cross-contamination risks.
- → How can I make this more filling?
Add a soft-boiled or poached egg on top for extra protein and richness. You can also increase the rice portion or add edamame, roasted chickpeas, or sliced mushrooms for heartier satisfaction.
- → Can I prepare this in advance?
Prepare components separately and store in the refrigerator. Keep rice, tuna, vegetables, and dressing in separate containers for up to two days. Assemble just before serving, as avocado and greens wilt if dressed too early.
- → What beverages pair well with this bowl?
Chilled green tea complements the ginger and sesame flavors beautifully. For wine pairing, a crisp Riesling or light Sauvignon Blanc enhances the fresh, delicate components without overwhelming the palate.