It is 6pm and you are tired. You want something fresh and filling without the stress. These Tuna Rice Bowls are the perfect answer for your busy evening.
This recipe is a lifesaver when it is too hot to cook. You get a healthy, balanced meal without turning on the oven. It is fresh, creamy, and satisfying for the whole family.
Why This Recipe Is a Winner
This dish uses simple pantry staples you likely have right now. Canned tuna and rice become a restaurant-quality meal in minutes. It is incredibly budget-friendly but tastes like a special treat.
You will love how customizable these bowls are for picky eaters. Each person can add their favorite fresh toppings at the table. It is the perfect summer weeknight dinner for active families.
Simple Method
Making these bowls is all about the assembly. You just cook your rice and whisk a quick sauce. There is no complicated technique required here at all. Even a beginner cook can make this look beautiful.
The secret is in the savory soy-sesame dressing. It ties the flaked tuna and crisp vegetables together perfectly. You will feel like a pro with minimal kitchen cleanup afterward.
Simple Ingredients
Most of these items are probably sitting in your cupboard or fridge right now.
- 1 cup uncooked jasmine rice
- 2 cans (5 ounces each) tuna in water, drained
- 1 English cucumber, thinly sliced
- 1 ripe avocado, sliced
- 2 green onions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 teaspoon honey
- 1 tablespoon furikake or toasted sesame seeds
- 1 tablespoon sriracha mayonnaise
Step-by-Step Directions
- Rinse the jasmine rice in cold water until the water runs clear, then cook according to package instructions using a 1:1.5 rice to water ratio.
- In a small mixing bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, grated ginger, and honey until the dressing is emulsified.
- Drain the tuna cans thoroughly and flake the meat into small chunks using a fork.
- Divide the cooked rice into two serving bowls.
- Top each bowl with flaked tuna, sliced cucumber, and avocado slices.
- Drizzle the prepared soy-sesame dressing evenly over both bowls.
- Garnish with sliced green onions and furikake.
- Finish with a drizzle of sriracha mayonnaise before serving.
Best Ways to Enjoy It
Serve these bowls while the rice is still warm and fluffy. The contrast with the cold, crisp cucumber is wonderful. You can add a side of roasted seaweed for extra crunch.
Set the bowls out and let everyone garnish their own. It makes dinner feel like a fun family event. Pair it with a cold glass of green tea for a refreshing finish.
Keep It Fresh
If you have leftovers, store the components separately in the fridge. The rice and tuna will stay fresh for three days. Wait to slice the avocado until you are ready to eat.
To reheat, just warm the rice in the microwave for a minute. Then add your fresh toppings and cold dressing. It is a fantastic meal prep option for office lunches.
Tips for Best Results
- Don’t skip rinsing the rice for the fluffiest texture possible.
- Use tuna packed in water to keep the flavors light and clean.
- Grate your ginger fresh for the most vibrant, zesty flavor.
- Add a squeeze of lime juice to keep the avocado from browning.
- For a budget win, use plain toasted sesame seeds if furikake is unavailable.
- Double the dressing recipe to use on salads later in the week.
- Top with extra sriracha if you enjoy a spicy kick.
Ways to Switch It Up
- Swap jasmine rice for brown rice to add more fiber.
- Add shredded carrots or edamame for extra garden-fresh crunch.
- Use canned salmon instead of tuna for a different flavor profile.
- Make it gluten-free by using tamari instead of regular soy sauce.
Common Questions
Can I use tuna in oil?
Yes, you can use tuna in oil if you prefer. Just be sure to drain it very well so the bowl isn’t too heavy. The dressing already has sesame oil for richness.
Is this recipe kid-approved?
Kids usually love these Tuna Rice Bowls because they are colorful and mild. You can leave the sriracha mayo off their portion if they dislike spice. Let them help sprinkle the sesame seeds on top.
Can I make this ahead of time?
You can definitely cook the rice and make the dressing a day early. This makes assembly take only five minutes. It is a great time-saving trick for busy school nights.
I hope these easy bowls bring a little calm to your busy weeknights. They are so fresh and simple to pull together. Happy cooking!
— Lidia
Tuna Rice Bowls
Ingredients
- 1 cup uncooked jasmine rice
- 2 cans (5 ounces each) tuna in water, drained
- 1 English cucumber , thinly sliced
- 1 ripe avocado , sliced
- 2 green onions , thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 teaspoon hone y
- 1 tablespoon furikake or toasted sesame seeds
- 1 tablespoon sriracha mayonnaise
Instructions
- Rinse the jasmine rice in cold water until the water runs clear, then cook according to package instructions using a 1:1.5 rice to water ratio.
- In a small mixing bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, grated ginger, and honey until the dressing is emulsified.
- Drain the tuna cans thoroughly and flake the meat into small chunks using a fork.
- Divide the cooked rice into two serving bowls.
- Top each bowl with flaked tuna, sliced cucumber, and avocado slices.
- Drizzle the prepared soy-sesame dressing evenly over both bowls.
- Garnish with sliced green onions and furikake.
- Finish with a drizzle of sriracha mayonnaise before serving.
