Rice Bowls with Tuna

Name: Rice Bowls with Tuna
Prep time: 10 min
Cook time: 40 min
Yield: 4 bowls
Cuisine: Asian

roubashahin.com.au

Tuna, warm rice, crispy garlic, fresh herbs, and zingy dressing—these garlic ginger rice bowls are bold, fresh, and so easy to put together.

PREP TIME

10 minutes

COOK TIME

40 minutes

SERVES

4 bowls

About this recipe

If you’re after something quick, fresh, and full of flavour, these Rice Bowls with Tuna are exactly that. It’s a simple idea: cooked rice tossed with golden garlic, fragrant ginger, and fresh greens, then topped with tuna and a drizzle of sesame soy dressing. I had something similar in Thailand and couldn’t stop thinking about how satisfying it was. This is my version—done with everyday ingredients, and perfect for when you want dinner in a bowl, without the fuss.

The best part is how adaptable it is. These Rice Bowls with Tuna are filling but light, and they come together in under 30 minutes. You can easily leave out the tuna for a completely vegan, meat-free version—just bulk it up with more greens or some roasted peanuts for texture. If you enjoy layered, flavour-packed sides like my Garlic Ginger Brown Rice or fresh meal ideas like this Easy Rice Salad, this bowl will fit right in. It’s the kind of recipe that feels like takeaway, but it’s homemade—and better.

Ingredients

Main Ingredients

1 1⁄2 cups brown rice, rinsed
2 tablespoons neutral oil (like avocado or canola)
5 garlic cloves, finely grated
4 cm piece fresh ginger, finely diced or grated
salt to season
2 teaspoons sesame oil
3 cups baby spinach, roughly chopped

For the dressing

4 tablespoons soy sauce
1 tablespoon rice vinegar (or lime juice)
2 teaspoons chilli oil (adjust to taste)

To serve

2 x 95g cans of tuna in springwater, drained
2 spring onions, sliced
sesame seeds to sprinkle
1 small red chilli, sliced (optional)
Fresh coriander, to garnish
Crushed peanuts (optional, for crunch)

Notes from Rouba

Swap tuna for poached chicken or even leftover roast lamb
Add avocado or shredded cucumber for a fresher finish
You can toast the sesame seeds for extra flavour
This works well with white rice too—just adjust cooking time
Keep the dressing separate if prepping ahead and add just before serving

Method

Step 1. Cook the Rice

Boil the brown rice in a large pot of salted water until tender (about 25–30 minutes). Once cooked, drain well and set aside. You’ll need about 4 cups of cooked rice for this recipe.

Step 2. Prepare the Aromatics

In a large frying pan, heat the oil over medium heat. Add the garlic and ginger and cook for 1–2 minutes until just golden and fragrant. Add the cooked rice to the pan and toss well to combine. Stir in the sesame oil and season lightly with salt. Add the chopped baby spinach and toss gently through the warm rice until it wilts slightly. Remove from heat.

Step 3. Make the Dressing

In a small bowl, whisk together soy sauce, rice vinegar, chilli oil. Taste and adjust to your liking.

Step 4. Assemble the Bowls

Divide the warm rice mixture among four bowls. Top each with chunks of tuna, a sprinkle of sesame seeds, spring onions, and red chilli if using. Drizzle with the dressing and garnish with coriander and peanuts.

Serve warm or at room temperature.