Looking for easy, healthy and delicious? This Tunacado Rice Bowl recipe is just that! Tuna and avocado mixed with fresh herbs and spices, then mixed with rice, fresh cucumber and carrot and scooped up between toasted seaweed.
I love making a small batch of the avocado and tuna mix, with a batch of rice, and eating over a couple of days. Surprisingly the avocado will last a couple of days with a good squeeze of lemon and sealed in an air tight container.
Not in the mood for rice? Try something super similar but with sweet potato with my Tuna Salad Sweet Potato Boat recipe! For a vegan option, you could use the filling from this Shredded Tofu Avocado Bagel Recipe, there is goats feta in it but you can easily leave that out.
Ingredients for Tunacado Rice Bowl
Everything you need need to make this Tunacado Rice Bowl
- Rice: as the base and a good source of carbs
- Avocado: for creaminess, it blends so well with the tuna
- Tuna: you can use tuna in olive oil or water, I used the Sirena brand in the jar!
- Onion: for some yummy flavour
- Lemon: for some freshness and to help keep the avocado from browning
- Carrot and cucumber: for some freshness
- Fennel seeds: because I'm obsessed with the unique flavour
- Chilli flakes: for a little bit of heat
- Toasted seaweed: to scoop up all that yumminess
- Maggi seasoning sauce: for a bit of umami
- Mayonnaise: for some extra silkiness and flavour
See recipe card for quantities.
Substitutions
- Vegan: replace the tuna with shredded tofu
- Gluten free: Use Tamari instead of Maggi seasoning
Storage
Store rice, cucumber and carrots separately from the tuna & avocado mix. The tuna and avocado mix will last up to 2 - 3 days in the fridge if in an airtight container.
Related
Looking for other recipes like this? Try these:
Tunacado Rice Bowl
Ingredients
- 135 g tuna in olive oil, drained (from a 200g jar)
- 150 g avocado aka half a large avo
- ¼ cup red onion finely diced
- ½ lemon juiced
- 1 tsp chilli flakes
- ½ teaspoon fennel seeds
- 1 tablespoon mayonaise Janapese mayo like kewpie would be best
- ¼ teaspoon sea salt
- 2 cucumbers baby cucumbers, finely chopped
- ½ carrot finely grated
- ¼ cup chives finely chopped
- 2 teaspoon maggi seasoning
- 1 cup white rice cooked
- 2 packs toasted seaweed
Instructions
- Add the drained tuna, avocado, chilli, fennel seeds, onion, mayo, salt and lemon to a bowl and mash with a fork until combined.
- Divide cooked rice into two bowls and top with the tuna avocado mixture.
- Top with the cucumber, carrots and chives then the Maggi seasoning. Mix well and scoop up with the toasted seaweed sheets and enjoy!
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Cami
i just made this. It is SO GOOD!!! I used Soy sauce instead of Maggi seasoning 🥰 I’m obsessed
Ashley
This is a great recipe for a hot day when you don’t want to use the stove or oven. Really quick and easy to make.
Jess
Hubbys favourite meal, we eat it once a week and it never misses. Love!
Jean
Freaking delicious. Quick and easy with pantry staples. Saved me from heading out to get sushi 😉
Rebekkah
Was so delicious and quick! Added edamame, carrots, and sriracha Mayo to really bump it up 🙂 will definitely make again
Julia
This was so easy and perfect for a sushi carving. Will be making on repeat!
Riri
I have been craving sushi all week and ended up making this for lunch today. So quick & easy to throw together and completely satisfied my craving! Will definitely make this on a regular basis.
Sarah
this is soo lovely thank you!!
Tori
I've been eating this all week and it's delicious! I don't have all of the ingredients, but I add all of the main ones and it's still really good. I also add some Sriracha. Thank you!
Sarah
So happy to hear you like this recipe as much as me! And yes Sriracha is a great addition! xx