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Two colorful tuna rice bowls topped with avocado, cucumber, and sriracha mayo drizzle on a wooden table.

Tuna Rice Bowls

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 485 kcal

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.