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This avocado tuna rice bowl is the perfect high-protein lunch or dinner that’s packed with flavor, and healthy fats! It’s a filling low-cook meal that comes together in less than 10 minutes.

After Emily Markio’s salmon rice bowl took the internet by storm a few year ago, I never quite got off the train. Rather, I’ve been iterating on the idea ever since then, and finally landed on a version inspired by the original that’s even easier and more filling. 

This avocado tuna rice bowl is packed with protein and healthy fats and is so filling and simple, I know you’ll be making it on repeat too!

Why you’ll love this Avocado Tuna Rice Bowl

  • It’s essentially a no-cook meal. Especially if you’re using leftover rice! Just reheat the rice to serve, combine, and go!
  • It’s great for a packed lunch, or fast dinner. You can easily pack this recipe for lunch, or throw it together for a quick dinner.

Ingredients for Avocado Tuna Rice Bowl

  • Canned Tuna. My favorite brand of tuna is Safe Catch, or any skipjack variety, to keep the mercury levels down… but I do moderate my tuna intake regardless!
  • Avocado and Mayo. This gives the creaminess to the tuna mixture. You can omit mayo and add additional avocado if you prefer.
  • Coconut Aminos, Lime, Garlic Powder, Salt and Pepper. Seasoning, coconut aminos, and lime give the avocado tuna rice bowl some good flavor.
  • Cucumber. This adds a crunch to the mixture and some added nutrients!
  • Jasmine Rice. I’ve also made it with cooked cauliflower rice if you prefer to keep it grain free.
  • Sesame Seeds, Green Onions, Pickled Ginger, and Seaweed Squares. This is all optional for serving, depending on how you want to enjoy it!

How to make Avocado Tuna Rice Bowl

  • Step One.  Combine the tuna, avocado, and mayo then add the seasoning and lime juice.
  • Step Two. Add rice, the tuna mixture, cucumber, and coconut aminos in a bowl.
  • Step Three. Top with sesame seeds and green onion, and serve with seaweed and pickled ginger!
  • Step Four. Eat the bowl with a fork, or scoop the mixture into the seaweed pieces and top with ginger. Enjoy!

Tips & Tricks

  • Don’t skip the pickled ginger! The ginger really adds the flavor pop that canned tuna needs. If you don’t like ginger, another pickled vegetable like pickled red onion, radish, or even carrots will work.
  • Skip the seaweed and eat in with a fork if needed. I’ve eaten this as a desk lunch, and the seaweed rolling got a bit cumbersome. You can easily just eat it with a fork and crush the seaweed over the bowl instead.

How to pack this for lunches on the go

I recommend storing the tuna salad and rice separately, then reheating the rice when you’re ready to serve. If you’re packing this the night before, add some extra lime to keep the avocado from browning, or you can even pack the avocado separately. 

How to make this recipe grain free
I’ve also made this recipe with cooked cauliflower rice, and it’s also delicious! 

Can you make this bowl spicy?

You can for sure add sriracha or kimchi! 

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Avocado Tuna Rice Bowl

★★★★★

5 from 1 reviews
  • Author: Unbound Wellness
  • Total Time: 5 mins
  • Yield: 1 serving 1x
  • Diet: Gluten Free
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Ingredients

Scale
  • 1 5oz can tuna, drained
  • 1 small avocado, ripe
  • 1 tsp mayo (optional, use a larger avocado if omitting)
  • Salt and pepper
  • 1 tsp garlic powder
  • Juice of half a lime
  • 1/3 cup cucumber, diced
  • 3/4 cup jasmine rice, cooked
  • 2 tsp coconut aminos
  • Sesame seeds
  • 1 tbsp green onion
  • 6 (or more) squares of seaweed
  • Pickled ginger to serve

Instructions

  1. In a medium bowl, combine the tuna, avocado, and mayo. Mash until the tuna is flaked well, the avocado is mashed, and all of the ingredients are thoroughly combined. Add salt and pepper to taste, along with garlic powder and lime juice. Toss again.  
  2. Prepare a bowl with the rice and add the tuna mixture, cucumber, and coconut aminos. Stir to combine in the bowl. 
  3. Top with sesame seeds and green onion, and serve with seaweed and pickled ginger on the side! Eat the bowl with a fork, or scoop the mixture into the seaweed pieces and top with ginger. Roll and enjoy with your hands or chopsticks. 
  • Prep Time: 5 mins
  • Method: no-cook
  • Cuisine: Global

Nutrition

  • Serving Size: 1 serving
  • Calories: 665
  • Fat: 24.7g
  • Carbohydrates: 66.5g
  • Fiber: 8g
  • Protein: 47.3g