Okinawan Taco Rice Bowls Recipe

Name: Okinawan Taco Rice Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the taco bowls; 2 cups short-grain sushi rice or arborio rice; 2 cups shredded cheese (cheddar or a mild white cheese like Gruyere, 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; 2 tablespoons 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!)

Servings: persons

For the taco bowls
2 cups short-grain sushi rice or arborio rice
2 cups shredded cheese (cheddar or a mild white cheese like Gruyere, 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
2 tablespoons 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.

944

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the taco bowls, 2 cups short-grain sushi rice or arborio rice, 2 cups shredded cheese (cheddar or a mild white cheese like Gruyere, asiago, or mozzarella), 2 cups shredded iceberg or romaine lettuce, and more.

Yes, Okinawan Taco Rice Bowls falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Okinawan Taco Rice Bowls

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