Save My Tuesday lunch rut ended the week I tossed together this bowl with whatever I had left in the fridge. The avocado was perfect, the tuna can sat in the pantry, and I had just enough rice from the night before. What started as a lazy solution turned into something I now crave deliberately. It's bright, filling, and done before I can talk myself into ordering takeout again.
I made this for my sister after her evening shift, and she ate it standing at the counter, eyes closed. She said the sesame and ginger reminded her of the poke place we used to go to, but better because the rice was actually warm. Now she texts me every few weeks asking if I remember the proportions for the dressing. I do, but I make her guess anyway.
Ingredients
- Jasmine rice: Its subtle floral aroma is the foundation here, rinse it well or the grains clump together and lose that light, fluffy texture you want.
- Canned tuna in water: Drain it completely and break it gently with a fork so it stays in chunks, not mush, and absorbs the dressing without turning soggy.
- Ripe avocado: It should yield slightly to pressure but not feel mushy, dice it just before serving or it will brown and lose its creamy contrast.
- English cucumber: The thin skin and few seeds make it crisp and sweet, no need to peel or deseed, just dice and toss.
- Scallions: Slice them thin on the bias for a mild oniony bite that doesn't overpower the delicate fish.
- Low sodium soy sauce: Regular soy sauce will make this too salty, especially once it reduces slightly on the warm rice.
- Rice vinegar: It adds a gentle tang that brightens the whole bowl without the sharpness of regular vinegar.
- Sesame oil: A little goes a long way, it's nutty and rich and ties all the Asian flavors together beautifully.
- Honey: Just a teaspoon balances the soy and vinegar, maple syrup works too if you want to keep it vegan adjacent.
- Fresh ginger: Grate it finely so you get the flavor without fibrous bits, it wakes up every other ingredient.
- Sriracha: Optional but worth it if you like a gentle kick, start with half a teaspoon and taste before adding more.
- Toasted sesame seeds: Toast them yourself in a dry pan for 2 minutes, the aroma alone will make you hungry.
- Nori strips: They add a subtle ocean flavor and a nice textural crunch, crush them with your fingers right over the bowl.
Instructions
- Cook the rice:
- Rinse the jasmine rice under cold water until it runs clear, then combine it with water and salt in a medium saucepan. Bring it to a boil, reduce the heat to low, cover tightly, and let it steam for 12 to 15 minutes until tender and fluffy.
- Make the dressing:
- Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and sriracha if using in a small bowl. The ginger should disappear into the liquid, leaving only its warmth behind.
- Dress the tuna:
- In a medium bowl, gently fold the drained tuna with about a tablespoon of the dressing. Let it sit while you prep the rest so the flavors soak in without breaking up the chunks too much.
- Assemble the bowls:
- Divide the warm rice between two bowls and arrange the tuna, avocado, cucumber, and scallions on top in separate sections. It looks prettier that way and lets everyone taste each element before mixing.
- Finish and serve:
- Drizzle the remaining dressing over everything, then sprinkle with sesame seeds, nori, and any herbs you like. Serve it right away while the rice is still warm and the avocado is bright green.
Save One Sunday I made a double batch and packed it in jars for the week ahead, rice on the bottom, toppings layered on top. By Wednesday I was still excited to eat it, which never happens with meal prep. The dressing kept everything lively, and I started adding different vegetables each day just to see what worked. Edamame, shredded carrots, and radish all made appearances.
Choosing Your Tuna
Canned tuna in water is the weekday workhorse here, but if you want to splurge, sushi grade raw tuna diced into cubes turns this into a poke bowl worth serving to guests. I've also used leftover grilled tuna steak, flaked while still warm, and it brought a smoky depth that canned tuna just can't match. Whatever you choose, just make sure it's well drained or patted dry so the dressing clings instead of pooling at the bottom of the bowl.
Making It Your Own
This bowl is a template, not a rulebook. I've swapped jasmine rice for short grain brown rice when I wanted something chewier, and quinoa when I needed more protein. Shredded purple cabbage adds crunch and color, and a soft boiled egg with a jammy yolk turns it into a full meal that keeps me satisfied for hours. If you don't have scallions, red onion soaked in cold water for five minutes works just as well without the sharp bite.
Storing and Serving Tips
Store the components separately if you're prepping ahead, rice in one container, dressed tuna in another, and vegetables kept raw and crisp in a third. The dressing stays fresh in a small jar in the fridge for up to five days, just shake it before using because the sesame oil likes to separate. When you're ready to eat, warm the rice for 30 seconds, assemble, and it tastes like you just made it.
- Add a handful of steamed edamame for extra protein and a pop of green.
- Drizzle with spicy mayo if you want a creamier, richer finish.
- Serve with chilled green tea or a crisp Riesling to balance the savory, tangy flavors.
Save This bowl has become my answer to almost everything: too tired to cook, need to use up leftovers, craving something healthy but satisfying. It never feels like a compromise, just a really good decision.
Recipe FAQ
- → Can I use fresh tuna instead of canned?
Absolutely. Use 140g of cooked fresh tuna, flaked into chunks. For a poke-style version, use sushi-grade raw tuna, diced finely. The cooking time remains the same since assembly is quick.
- → What type of rice works best?
Jasmine rice is ideal for its fragrant aroma and delicate texture. Brown rice or quinoa are excellent alternatives for added fiber and a nuttier flavor profile. Adjust cooking time according to package directions.
- → How do I make this gluten-free?
Replace regular soy sauce with tamari, which is naturally gluten-free. All other ingredients are naturally gluten-free. Always verify labels on packaged items like sesame seeds and seaweed strips.
- → Can I prepare this ahead of time?
Cook the rice up to 24 hours ahead and refrigerate. Prepare the dressing and chop vegetables several hours in advance. Assemble just before serving to keep avocado fresh and rice warm for optimal texture.
- → What adjustments boost the protein content?
Add a soft-boiled or poached egg for additional protein and richness. Increase tuna portions or add edamame. Using sushi-grade raw tuna also increases bioavailable protein content.
- → How spicy is this dish?
The sriracha is optional, allowing you to control heat levels. Start with a small amount and adjust to your preference. The ginger provides subtle warmth without significant heat by default.