Tuna avocado rice bowl
Canned tuna makes this rice bowl easy to assemble without another cooking step. Fresh avocado and cucumber balance a simple soy and lime dressing.
30 minutes, start to finishLet’s make it.
- 01
Step 1
Cook rice with water according to the packet. While it cooks, drain tuna, slice avocado and prepare cucumber.
- 02
Step 2
Whisk soy sauce and lime juice. Fluff rice and divide between two bowls.
- 03
Step 3
Top with tuna, avocado and cucumber. Drizzle with dressing and scatter sesame and spring onions. Serve promptly.
Make it your own.
- Add the avocado just before serving to limit browning.
Keeping the leftovers
Cool cooked rice quickly in a shallow container and refrigerate within 1 hour. Use within 24 hours and reheat only once, until steaming hot throughout.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
