Tuna Bowl Fresh Flavors (Printable Format)

A vibrant bowl with tender tuna, crisp vegetables, and a flavorful dressing—light and satisfying.

# What You Need:

→ Tuna

01 - 7 oz sushi-grade tuna, diced

→ Vegetables & Bowl Components

02 - 1 cup cooked sushi rice or jasmine rice, cooled
03 - 1 small cucumber, thinly sliced
04 - 1 medium carrot, julienned
05 - 1 avocado, sliced
06 - 2 tbsp shelled and cooked edamame
07 - 1 small radish, thinly sliced
08 - 2 tbsp pickled ginger (optional)
09 - 1 sheet nori, cut into thin strips

→ Dressing

10 - 2 tbsp low-sodium soy sauce or tamari (for gluten-free)
11 - 1 tbsp rice vinegar
12 - 1 tsp toasted sesame oil
13 - 1 tsp honey or maple syrup
14 - 1 tsp fresh lime juice
15 - 1 tsp sriracha (optional, for heat)

→ Toppings

16 - 1 tbsp toasted sesame seeds
17 - 1 tbsp chopped scallions

# How-To Steps:

01 - Whisk together soy sauce, rice vinegar, sesame oil, honey, lime juice, and sriracha in a small bowl until combined.
02 - Toss the diced tuna gently with 1 tablespoon of the dressing and let it marinate for 5 minutes.
03 - Divide the cooked rice evenly between two bowls and arrange cucumber, carrot, avocado, edamame, radish, and pickled ginger on top.
04 - Place the marinated tuna in the center of each bowl.
05 - Drizzle the remaining dressing over the bowl's contents, then garnish with nori strips, toasted sesame seeds, and chopped scallions.
06 - Serve immediately to enjoy freshness.

# Expert Suggestions:

01 -
  • It comes together in under 20 minutes, which means weeknight dinners suddenly feel elegant instead of rushed.
  • Every element is customizable—swap proteins, skip what you don't love, add what speaks to you.
  • It's the kind of meal that fills you up without leaving you sluggish, perfect for afternoons when you need clarity.
02 -
  • Never use sushi-grade tuna that's been sitting around—freshness is non-negotiable here because the tuna is raw and deserves respect. Buy it the same day you plan to make this bowl.
  • If your rice is warm when you assemble the bowl, it will wilt the vegetables and turn everything into a mushy mess. Always cool your rice completely first.
  • The dressing brings everything together, so taste it on its own before combining with the tuna. It should make your mouth light up slightly, never leave you feeling like something's missing.
03 -
  • Keep all your components chilled separately and assemble right before eating—this keeps everything crisp and alive tasting, like you're eating fresh from the ocean and garden at the same time.
  • If you're meal prepping, store the rice, vegetables, and tuna separately in the fridge, then combine with fresh dressing when you're ready to eat. The components stay perfect this way for two to three days.

Go Back