Creamy avocado, tender tuna, and crisp vegetables over fragrant jasmine rice with a savory sesame-ginger dressing.
# Components:
→ Rice
01 - 1 cup jasmine rice
02 - 2 cups water
03 - 1/4 teaspoon salt
→ Tuna
04 - 1 (5 oz) can 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
# Method:
01 - Rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and cook for 12-15 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - While rice cooks, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and sriracha in a small bowl until well combined.
03 - Gently combine drained tuna with 1 tablespoon of prepared dressing in a medium bowl and set aside.
04 - Divide warm jasmine rice equally between two serving bowls. Top each with tuna, diced avocado, cucumber, and scallions in separate portions.
05 - Drizzle remaining dressing evenly over both bowls.
06 - Sprinkle with toasted sesame seeds, nori strips, and cilantro or microgreens if desired. Serve immediately while rice is warm.
