Japanese-inspired•lunch•beginner

Japanese-Inspired Tuna & Avocado Rice Bowl

Name: Japanese-Inspired Tuna & Avocado Rice Bowl
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Japanese-inspired
Ingredients: 250 g cooked short-grain rice (warm) or 1 × 250 g microwave rice pouch; 160 g canned tuna in spring water, drained; 1 ripe avocado (about 200 g), sliced; 100 g cucumber, thinly sliced; 20 g spring onions, finely sliced; 10 g toasted sesame seeds; 1 sheet nori (about 2 g), cut into thin strips; 30 ml gluten-free tamari (or light soy sauce); 15 ml rice vinegar; 10 ml toasted sesame oil; 10 ml fresh lime juice; 5 g honey or maple syrup; 5 g fresh ginger, finely grated (optional); 1 g chilli flakes (optional); Black pepper, to taste

A breezy, Japanese-inspired 10-minute tuna and avocado rice bowl—fresh, creamy, and sesame-lime bright.

Gluten-FreeDairy-Free🥜Nut-Free

Japanese-inspired tuna and avocado rice bowl with sesame and nori in a ceramic bowl.

Prep Time

10 min

Cook Time

- min

Total Time

10 min

Servings

Picture a breezy weekday lunch where the steam from warm rice curls up like a friendly wave, and a bright, sesame-kissed sauce brings coastal Japanese donburi vibes to your table—fast. This is your no-fuss, big-flavour bowl: clean, comforting, and refreshingly modern.

Why it works: flaky tuna soaks up a zippy tamari-lime dressing, creamy avocado softens each bite, and crisp cucumber keeps things lively. Think of it as a streamlined donburi—classic spirit, weeknight speed.

Tip from the sushi bar playbook: a splash of rice vinegar in the dressing gives that familiar seasoned-rice lift, while toasted sesame oil adds a whisper of warmth. Keep a pouch of microwave rice handy and you’re already halfway there.

Serve it as a light lunch you can assemble at your desk or a sunny dinner on a balcony. It’s the kind of bowl that’s endlessly riffable—nori for oceanic perfume, sesame for crunch, lime for sparkle—and done before your tea cools.

Ingredients

Use warm rice for best texture; microwave pouches are perfect for speed.

250 g cooked short-grain rice (warm) or 1 × 250 g microwave rice pouch
160 g canned tuna in spring water, drained
1 ripe avocado (about 200 g), sliced
100 g cucumber, thinly sliced
20 g spring onions, finely sliced
10 g toasted sesame seeds
1 sheet nori (about 2 g), cut into thin strips
30 ml gluten-free tamari (or light soy sauce)
15 ml rice vinegar
10 ml toasted sesame oil
10 ml fresh lime juice
5 g honey or maple syrup
5 g fresh ginger, finely grated (optional)
1 g chilli flakes (optional)
Black pepper, to taste

Nutrients

fibergood
From avocado and cucumber
omega3high
Marine omega-3s from tuna
proteinhigh
From tuna
vitamin Egood
From avocado
potassiumgood
From avocado
vitamin B12excellent
From tuna

Instructions

Whisk, toss, assemble—this bowl comes together in minutes.

1
In a small bowl, whisk tamari, rice vinegar, sesame oil, lime juice, and honey until glossy. Stir in ginger and chilli flakes if using.
2
Flake the drained tuna into a mixing bowl. Add 2 tablespoons of the dressing and a crack of black pepper; toss gently to coat.
3
Warm the rice if needed, then divide between two bowls and fluff.
4
Top each bowl with avocado slices, cucumber, and the dressed tuna. Drizzle over the remaining dressing.
5
Finish with spring onions, sesame seeds, and nori strips. Add extra lime or pepper to taste.

Chef's Tip

Chill the tuna briefly before mixing—it stays flakier and soaks up the dressing better.

Fun Fact

Donburi—Japan’s beloved rice-bowl style—dates to the Edo period, prized for speed: rice, topping, sauce, done.

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