Save My roommate once walked in while I was assembling this bowl on a Tuesday night, pajamas already on, and said it looked like something from a restaurant. It really doesn't take much: good rice, a can of tuna, and whatever vegetables are hanging around. The sesame oil does most of the work, turning the whole thing aromatic and a little addictive. I've made it at least once a week since that night, sometimes with leftover salmon instead of tuna.
I brought this to a potluck once, doubled the recipe, and people kept asking if I'd been to culinary school. I hadn't, but I'd learned that toasting sesame seeds in a dry pan for two minutes makes them taste like a completely different ingredient. The ginger in the dressing is subtle but crucial. It's the kind of dish that makes you look more capable than you feel in the kitchen.
Ingredients
- Jasmine rice: Rinse it well or it'll turn gummy, the water should run clear before you even think about cooking it.
- Canned tuna in water: Drain it completely and break it into chunks, not mush, so it holds its shape in the bowl.
- Ripe avocado: It should yield slightly to pressure but not feel mushy, and dice it last so it doesn't brown while you prep everything else.
- English cucumber: The thin skin means no peeling, just dice it small enough to fit on a spoon with the other toppings.
- Scallions: Slice them thin on a bias for a prettier look, and use both the white and green parts.
- Low sodium soy sauce: Regular soy sauce will overpower the dish, low sodium lets you control the salt and actually taste the ginger.
- Rice vinegar: It's mild and slightly sweet, not sharp like white vinegar, and it won't make your face scrunch up.
- Sesame oil: A little goes a long way, it smells like toasted nuts and adds a richness that balances the vinegar.
- Honey or maple syrup: Just a teaspoon smooths out the soy sauce and ginger, making the dressing cling to the rice instead of pooling at the bottom.
- Fresh ginger: Grate it on the small holes of a box grater, and if it's fibrous, squeeze the pulp to extract the juice.
- Sriracha: Optional, but half a teaspoon adds a gentle warmth that doesn't overpower the sesame.
- Toasted sesame seeds: Toast them yourself in a dry skillet for two minutes, shaking constantly, until they smell nutty and turn golden.
- Nori strips: They add a hint of the ocean and a crispy texture, but skip them if you don't have any on hand.
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 the heat to low, and let it cook for 12 to 15 minutes until the water is absorbed and the rice is tender, then let it sit covered off the heat for 5 minutes before fluffing with a fork.
- Make the dressing:
- Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha in a small bowl until smooth. The ginger might settle at the bottom, so give it another whisk right before using.
- Dress the tuna:
- In a medium bowl, gently toss the drained tuna with 1 tablespoon of the dressing. Don't overwork it or the tuna will turn to paste.
- Assemble the bowls:
- Divide the warm rice between two bowls, then top each with equal portions of dressed tuna, diced avocado, cucumber, and sliced scallions. Arrange them in sections or mix them together, whatever feels right.
- Finish and serve:
- Drizzle the remaining dressing over each bowl, then sprinkle with toasted sesame seeds, nori strips, and any fresh herbs you like. Serve immediately while the rice is still warm and the avocado hasn't started to brown.
Save The first time I made this for my sister, she ate it standing at the counter and then immediately asked for the recipe. She's not usually impressed by anything I cook, so I knew I'd found something good. Now she makes it for her kids and texts me photos of their bowls, which always look better than mine.
Customizing Your Bowl
You can swap the tuna for cooked salmon, shrimp, or even crispy tofu if you want to change it up. I've used sushi grade raw tuna before and it turned the whole thing into a poke bowl situation, which was excellent but required a trip to a better grocery store. Brown rice or quinoa work if you want more fiber, though jasmine rice stays my favorite because it soaks up the dressing without getting mushy.
Storing and Making Ahead
The rice keeps in the fridge for up to three days and reheats well with a splash of water in the microwave. Store the dressing separately and dice the avocado fresh each time, or it'll turn brown and unappetizing. I sometimes prep the cucumber, scallions, and tuna the night before, then assemble everything in under five minutes when I get home from work.
Serving Suggestions
This pairs beautifully with chilled green tea or a crisp white wine like Riesling, something light that won't compete with the sesame and ginger. If you want to make it more filling, add a soft boiled egg on top, the runny yolk mixes into the rice and creates an extra layer of richness.
- Top with pickled ginger or a drizzle of spicy mayo for extra flavor.
- Serve alongside miso soup or edamame for a complete meal.
- Use leftover rice from takeout to make this even faster.
Save This bowl has become my answer to long days and empty fridges, proof that good food doesn't have to be complicated. Make it once and you'll understand why I keep coming back to it.
Recipe Guide
- → Can I use fresh tuna instead of canned?
Absolutely. Use 140g of cooked fresh tuna, flaked, or try sushi-grade raw tuna diced for a poke-style variation. Fresh tuna will give you a more delicate texture and milder flavor.
- → What can I substitute for jasmine rice?
Brown rice or quinoa work wonderfully as alternatives. Both add extra fiber and a nuttier flavor profile while maintaining the bowl's satisfying texture and nutritional balance.
- → How do I make this gluten-free?
Replace regular soy sauce with tamari, which contains no gluten. All other ingredients are naturally gluten-free, making this bowl an easy adaptation for dietary restrictions.
- → Can I prepare this bowl in advance?
Cook rice ahead and store it refrigerated. Prepare vegetables and store separately. Assemble just before serving to keep the rice warm and prevent the avocado from browning.
- → What proteins pair well with this bowl?
For extra protein, add a soft-boiled egg, grilled salmon, shrimp, or crispy tofu. Each adds different flavors while complementing the sesame dressing beautifully.
- → How spicy is the sriracha in this dish?
Sriracha is optional and adjustable. Start with a small amount and increase to your heat preference. The ginger in the dressing provides subtle warmth even without it.