The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This tuna avocado rice bowl recipe is the weeknight dinner hero you didn’t know you needed — packed with clean protein, healthy fats, and bold flavors that come together in under 20 minutes. Each bowl delivers an impressive 38 grams of protein, making it a go-to for anyone looking to eat well without sacrificing taste or time.
Why You’ll Love This Recipe
- Ready in 20 minutes or less — from pantry to table faster than takeout, with zero complicated techniques required.
- 38 grams of protein per serving — thanks to the powerhouse combo of albacore tuna and edamame, this bowl fuels muscle recovery and keeps you full for hours.
- Crave-worthy flavor — the creamy avocado, savory soy-sesame drizzle, and bright sriracha kick make every bite genuinely satisfying, not just « healthy satisfying. »
- Meal prep friendly — cook a big batch of rice on Sunday and you can assemble lunches all week in under five minutes flat.
Ingredients
- 2 cups short-grain white rice, uncooked (or brown rice for extra fiber)
- 3 cans (5 oz each) albacore tuna in water, drained and flaked
- 2 large ripe avocados, halved and sliced
- 1 cup shelled edamame, cooked from frozen (adds plant-based protein)
- 1 cup shredded purple cabbage (for crunch and color)
- 1 medium cucumber, thinly sliced
- 3 tablespoons low-sodium soy sauce or tamari (use tamari to keep it gluten-free)
- 1 tablespoon sesame oil (toasted for best flavor)
- 1 tablespoon rice vinegar (brightens the whole bowl)
- 1 teaspoon sriracha, plus more to taste
- 2 teaspoons sesame seeds, for garnish
- 2 green onions, thinly sliced
- Optional: 1 sheet roasted nori, cut into strips
Serves 4 | Prep: 10 min | Cook: 18 min
How to Make Tuna Avocado Rice Bowl
- Cook the rice. Rinse your rice under cold water until it runs clear, then cook according to package directions — typically a 1:1.5 rice-to-water ratio brought to a boil, then simmered covered for 15–18 minutes. Fluff with a fork, season lightly with a pinch of salt, and set aside to cool slightly. Warm rice works well, but slightly cooled rice has better texture in a bowl.
- Make the sesame dressing. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sriracha until fully combined. Taste and adjust heat or saltiness as needed. This dressing does a lot of heavy lifting flavor-wise, so don’t skip the tasting step.
- Season the tuna. Add the drained, flaked tuna to a bowl and drizzle with about half the sesame dressing. Toss gently to coat — you want the tuna flavored but not swimming in sauce, so the other ingredients still shine.
- Prep your toppings. While the rice finishes, slice the avocado, shred the cabbage, slice the cucumber, and cook the edamame according to package directions (usually just 3 minutes in boiling water). Having everything prepped before assembly makes the whole process smooth and fast.
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