Tuna Bowls with 2 Different Sauces

For the Tuna Bowl:

Tuna (Sub for Salmon or Shrimp)
1/2 Cup of Soy Sauce
2 Garlic Cloves, Minced
3 Tablespoons of Honey
Salt/Pepper
1 Teaspoon of Ground Ginger
White or Sushi Rice (I prefer mine precooked)
Chopped Cucumber
2 Avocados, Diced

Start by cooking some rice at least an hour before. Once cooked, put in the fridge to cool quickly. If you do not have time to pre-make your rice, it can be eaten hot.

Next, mix the soy sauce, garlic cloves, honey, salt, pepper, and ginger. Add your meat (tune, shrimp, or salmon) while you heat up your pan.

Once the pan is heated, cook your fish. For tuna, sear on both sides for about two minutes each. If you have good tuna, you’re going to want it rare. If you have salmon, cook for 4-5 minutes each side until medium. For shrimp, sauté where each side is cooked and the shrimp are a ‘C’ shape. You have overcooked your shrimp if they are touching on each end.

Add rice, cucumber, avocado, fish, bourbon glaze (see below) or spicey mayo (see below) (OR BOTH!!) to a bowl. Garnish with sesame seeds and enjoy!

For the Bourbon Glaze:

2 Tablespoons of Butter
2 Garlic Cloves, Minced
1/2 Cup of Bourbon
1/4 Cup of Soy Sauce
1/2 Brown Sugar

Add your butter and garlic to a sauce pan. Sauté together until the garlic is fragrant.

Add in your bourbon and simmer until half remains. Add in your soy sauce and brown sugar. Reduce down on med-low heat until slightly thickened. Be careful not to have the stove too hot. You do not want to burn the sauce.

For the Spicey Mayonnaise: