Save My desk drawer used to hide emergency granola bars until I discovered this bowl. Now I keep canned tuna and sesame oil at arm's reach because some weeknights demand more than cereal but less than ambition. The first time I made it, I was skeptical about cold tuna and warm rice living in the same bowl, but one bite erased every doubt. It's become my answer to that 7 p.m. slump when cooking feels impossible but ordering in feels expensive. There's something deeply satisfying about a meal that tastes this considered yet requires almost no skill.
I made this for a friend who swore she hated canned tuna, the kind of declaration that comes with childhood cafeteria trauma. She eyed the bowl suspiciously until the sesame and ginger aroma won her over. By the time she scraped the last grains of rice from the rim, she admitted it tasted nothing like the sad sandwiches of her past. We've had a running joke ever since about how the right dressing can heal old wounds. That night taught me that presentation and flavor can completely rewrite someone's relationship with an ingredient.
Ingredients
- Jasmine rice: Its floral fragrance becomes the aromatic base that ties everything together, and rinsing it truly does make the grains fluffier and less gummy.
- Canned tuna in water: Draining it well prevents sogginess, and tossing it with dressing first ensures every flake is seasoned instead of bland.
- Ripe avocado: Dice it just before serving so it stays green and creamy, not brown and sad.
- English cucumber: The thin skin and fewer seeds mean no peeling or scooping, just quick dicing and a satisfying crunch.
- Scallions: Slice them thin on a bias for visual appeal and a sharper onion bite that doesn't overwhelm.
- Low sodium soy sauce: Regular soy sauce can turn the whole bowl too salty, so low sodium gives you control over the final seasoning.
- Rice vinegar: Its gentle acidity brightens the dressing without the harsh punch of white vinegar.
- Sesame oil: A little goes a long way; too much makes the bowl taste like you're eating a bottle of toasted seeds.
- Honey or maple syrup: Just a teaspoon balances the salty and tangy notes, rounding out the dressing beautifully.
- Fresh ginger: Grating it fine releases more juice and prevents fibrous bits from surprising your bite.
- Sriracha: Optional but transformative if you like a slow building heat that creeps up on you.
- Toasted sesame seeds: Toasting them yourself in a dry skillet for two minutes makes them taste exponentially nuttier than the raw ones.
- Nori strips: They add a whisper of the ocean and a delicate crackle that feels fancy without effort.
Instructions
- Cook the jasmine rice:
- Rinse the rice under cold water until it runs clear, washing away excess starch. Combine rice, water, and salt in a medium saucepan, bring to a boil, then reduce to low, cover, and cook 12 to 15 minutes until tender and water is absorbed, letting it rest covered for 5 minutes before fluffing with a fork.
- Whisk the dressing:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha if using, tasting and adjusting until it sings with balance. The ginger should be present but not aggressive.
- Season the tuna:
- Gently toss the drained tuna with 1 tablespoon of the dressing in a medium bowl, letting the flakes absorb the flavor. This step keeps the tuna from being the dull, unseasoned center of the bowl.
- Build the bowls:
- Divide the warm jasmine rice between two serving bowls, then arrange equal portions of seasoned tuna, diced avocado, cucumber, and sliced scallions on top. Think of it as composing a little edible landscape.
- Finish and garnish:
- Drizzle the remaining dressing over each bowl, then sprinkle with toasted sesame seeds, nori strips, and fresh cilantro or microgreens if desired. Serve immediately while the rice is still warm and the vegetables are cool and crisp.
Save One rainy Thursday, I made this bowl with whatever was left in my fridge after a week of travel. The cucumber was the last lonely half, the avocado was perfectly ripe by sheer luck, and the scallions were starting to wilt. It tasted better than any planned meal I'd made that month. Sometimes the best cooking happens when you stop overthinking and just trust that fresh ingredients and a good dressing can rescue almost anything.
Making It Your Own
This bowl is a framework, not a rigid formula, so feel free to swap in whatever makes you happy. I've made it with leftover grilled salmon, diced mango instead of cucumber, and even crispy chickpeas when I wanted to skip the fish entirely. A soft boiled egg with a jammy yolk turns it into a more substantial dinner, and a handful of shredded carrots or edamame adds color and texture. The dressing stays the same, anchoring whatever variations you dream up.
Meal Prep Magic
If you're planning ahead, cook a big batch of rice on Sunday and store it in the fridge for up to four days. Keep the dressing in a small jar, the tuna already seasoned in a separate container, and the vegetables prepped but stored individually so nothing gets soggy. When dinnertime arrives, you're just warming rice and assembling, which feels like a gift to your future self. I've even packed this in a bento box for lunch, keeping the dressing separate until I'm ready to eat.
Serving and Pairing
This bowl is complete on its own, but it pairs beautifully with a chilled glass of green tea or a crisp, slightly sweet Riesling if you're feeling fancy. I like to serve it in wide, shallow bowls so all the toppings are visible and every bite feels intentional. If you're feeding a crowd, set up a DIY bowl bar with the rice, proteins, vegetables, and toppings in separate dishes so everyone can customize their own. It turns a simple dinner into something interactive and fun.
- For extra crunch, add a handful of crushed wonton strips or crispy fried shallots on top.
- If you want more heat, thinly slice fresh jalapeno or add a few dashes of togarashi.
- Leftovers can be gently reheated or enjoyed cold the next day, though the avocado is best added fresh.
Save This bowl has become my reminder that nourishing yourself doesn't have to be complicated or time consuming. It's proof that a few quality ingredients and a little attention can turn a weeknight into something you actually look forward to.
Recipe FAQ
- → Can I use fresh tuna instead of canned?
Yes, absolutely. Use 140g of cooked fresh tuna, flaked into bite-sized pieces. For a poke-style version, use sushi-grade raw tuna diced into cubes.
- → What's the best way to cook jasmine rice?
Rinse the rice under cold water until clear to remove excess starch. Use a 1:2 rice-to-water ratio, bring to a boil, then simmer covered for 12-15 minutes until tender. Let it rest covered for 5 minutes before fluffing.
- → How do I prevent the avocado from browning?
Dice the avocado just before assembling the bowl. If preparing ahead, toss avocado pieces with a squeeze of lime juice to prevent oxidation.
- → Can I make this bowl ahead of time?
Cook the rice and prepare the dressing in advance. Keep components separate in the refrigerator. Assemble just before serving to maintain texture and prevent the avocado from browning.
- → What are good substitutes for ingredients?
Replace rice with brown rice or quinoa for more fiber. Swap tuna with salmon, cooked chicken, or tofu for protein. Use tamari instead of soy sauce for a gluten-free option.
- → How spicy is this bowl?
The sriracha is optional, so you control the heat level. Start with 1/4 teaspoon and adjust to your preference. The ginger provides mild warmth without significant spice.