Sushi Bowl


For the cucumber salad: 

  • 1 persian cucumbers, diced
  • 2 tbsp rice wine vinegar
  • 1 tbsp TyLing Sesame Oil
  • 1 tsp sesame seeds
  • 1/2 tsp kosher salt
  • 1 tsp sugar

For the spicy mayo:

  • 1 tsp sriracha
  • 1/4 cup mayonnaise
  • Juice of 1/2 of a lime

For the tuna: 

  • 10 oz sushi or sashimi grade tuna, cubed
  • 1 tbsp soy sauce
  • 2 tsp TyLing Sesame Oil
  • 2 green onions, chopped
  • 1 tsp rice wine vinegar
  • 1 cup steamed white rice
  • 1 tsp TyLing Sesame Oil
  • 1 tsp rice wine vinegar
  • One avocado, cubed
  • Steamed edamame
  • Pickled ginger


  1. To make the cucumber salad, stir together all ingredients. Place in the refrigerator and let marinate for 30 minutes, while you prepare the rest of the ingredients. 
  2. Prepare the spicy mayo by whisking together sriracha, mayonnaise, and lime juice until smooth. Set aside. 
  3. In a large bowl, combine tuna, soy sauce, TyLing sesame oil, green onions, and rice wine vinegar. Stir to combine and refrigerate for 10 minutes to allow flavors to meld. 
  4. Toss steamed rice with 1 tsp TyLing sesame oil and 1 tsp rice wine vinegar and divide between two bowls. Top with cucumber salad, marinated tuna, edamame, avocado, pickled ginger, and any other desired toppings. Drizzle with spicy mayo and serve immediately.