Okinawan Taco Rice Bowls

For the taco bowls

• 2 cups short-grain sushi rice or arborio rice
  
• 2 cups shredded cheese (cheddar or a mild white cheese like Gruyère, asiago, or mozzarella)
  
• 2 cups shredded iceberg or romaine lettuce
  
• 1 pound ground beef
  
• 2 tablespoons olive oil
  
• 1/2 teaspoon chili flakes
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon ground coriander
  
• 1 teaspoon sweet paprika
  
• 1 clove garlic, minced
  
• 2 tablespoons soy sauce
  
• 2 teaspoons sweet miso paste, dissolved in 1/2 cup water
  

For the salsa

• 3/4 cup diced fresh tomatoes
  
• 50 milliliters rice vinegar
  
• 1 tablespoon mirin
  
• 1 tablespoon soy sauce
  
• 2 teaspoons minced fresh ginger
  
• 1 small red chili, minced (optional, only if you like heat!)
  

1. Put the rice with 2 cups cold water and a pinch of salt in a medium pot. Bring to a boil, then reduce to a low simmer, cover, and cook until tender and the water is absorbed, about 20 minutes. Fluff with a fork and set aside.
2. To make the beef, heat the oil in a large saucepan over medium-high heat. Add beef and stir to break up any lumps, cooking for about 4 minutes until well-browned.
3. Add the chili flakes, cumin, coriander, and paprika, and cook for 1 minute, stirring constantly.
4. Add the soy sauce and miso/water blend. Cook for about 4 minutes, until the beef is cooked through and the liquid is mostly cooked off. Remove from the heat.
5. To make the salsa: Combine all the ingredients in a medium bowl and mix well.
6. Divide the rice between four bowls. Top with the seasoned beef, lettuce, shredded cheese, and salsa. If you want a more filling meal, add sliced avocado and/or an egg.