Okinawa Taco Rice
User Reviews
4.8
145 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2
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Calories
820 kcal
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Course
Main Course
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Cuisine
Japanese
Okinawa Taco Rice
Report
Okinawa Taco Rice blends seasoned ground beef with fresh salsa atop a bed of cooked Japanese short-grain rice, garnished with shredded cheese and lettuce. The homemade taco seasoning and mixture of onion, tomato, and cilantro create a flavorful filling with a mild kick. This dish combines familiar taco flavors with the texture and comfort of rice, ideal for a tasty, filling meal.
Description
The recipe starts with a homemade taco seasoning blending spices like chili powder, cumin, paprika, garlic powder, onion powder, oregano, red pepper flakes, salt, and pepper. Ground beef is cooked with garlic and a portion of red onion, then seasoned with this spice blend. Separately, a fresh salsa is prepared from chopped red onion, tomato, cilantro, and lemon juice, adding brightness to the dish.
Japanese short-grain rice provides a sticky, slightly sweet base that holds the taco meat and toppings well. The dish is layered with iceberg lettuce adding crispness and shredded Mexican-style cheese for richness. The combination of textures and flavors brings a fusion of American taco elements with Okinawan rice traditions.
This versatile meal can be cooked using common kitchen tools like a rice cooker or stovetop pot for the rice and a skillet for the meat and salsa. It’s suitable for casual lunches or dinners and adapts well to ingredient substitutions as needed.
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Ingredients
For the Salsa
- ½ red onion (divided; one-quarter for the salsa and three-quarters for the taco meat)
- ½ tomato (or 1 small tomato)
- 5 prigs cilantro aka coriander
- ½ lemon
For the Taco Meat
- 1 Tbsp neutral oil
- 1 clove garlic
- ½ lb ground beef (I used 85% lean)
- 4 tsp taco seasoning (store bought or follow the recipe below)
For Serving
- 2 leaves iceberg lettuce
- 3 cups Japanese short-grain rice cooked
- ½ cup shredded cheese Mexican-style
For the Taco Seasoning (makes about 2½ Tbsp)
- 1 Tbsp chili powder
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp crushed red pepper flakes
- ¼ tsp oregano dried
- ½ tsp paprika
- 1½ tsp cumin ground
- 1 tsp kosher salt Diamond Crystal brand
- 1 tsp black pepper freshly ground
Instructions
- Gather all the ingredients. For the Japanese short-grain rice, 1½ rice cooker cups (180 ml x 1.5 = 270 ml) of uncooked rice yields roughly 3 US cups of cooked rice. See how to cook short-grain rice with a rice cooker, a pot over the stove, an Instant Pot, or a donabe.
To Make the Taco Seasoning
- In a mason jar (or a plastic bag), combine all the ingredients for the taco seasoning: 1 Tbsp chili powder, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp crushed red pepper (red pepper flakes), ¼ tsp dried oregano, ½ tsp paprika, 1½ tsp ground cumin, 1 tsp Diamond Crystal kosher salt, and 1 tsp freshly ground black pepper. Shake well to mix together.
To Prepare the Ingredients
- Mince 1 clove garlic and set aside; we will use this for stir-frying the meat.
- Mince ½ red onion (we call this cutting technique mijingiri in Japanese). Lay one half on an onion flat side down on the cutting board. With the knife tip pointing toward the root end, make ⅛-inch vertical slices to within ½ inch of the root end. Then, with the knife edge toward the root end, make ⅛-inch horizontal slices, again keeping the root intact. Finally, make perpendicular cuts down through the vertical slices you made. If you need to chop the onions finer, run your knife through them using a rocking motion. Hold down the tip of the knife; otherwise, the onions will go flying around the room.
- Cut 2 leaves iceberg lettuce into thin strips. Set aside for serving.
To Make the Salsa
- Cut ½ tomato (or 1 small tomato) into small cubes.
- Chop 5 sprigs cilantro (coriander) into small pieces.
- Combine one-quarter of the chopped red onion, the tomato, and the cilantro in a medium bowl and squeeze the juice of ½ lemon into the bowl. Mix well together. Set aside.
To Cook the Taco Meat
- Heat a large frying pan over medium heat. When it‘s hot, add 1 Tbsp neutral oil and the minced garlic. Cook the garlic until fragrant. Then, add the remaining three-quarters of the chopped red onion and sauté until coated with oil.
- Add ½ lb ground beef and cook, breaking it into small pieces using a spatula.
- Add 4 tsp taco seasoning (roughly 2 tsp for every ¼ lb of meat) and combine well with the meat. When the ground beef is cooked through, turn off the heat.
To Assemble the Taco Rice
- Divide 3 cups cooked Japanese short-grain rice among individual serving plates or bowls. Put the taco meat on the rice. Then, top with ½ cup Mexican-style shredded cheese, the lettuce, and the tomato salsa, to your liking. Serve with extra salsa and enjoy!
To Store
- You can keep the leftover Taco Rice in an airtight container and store in the refrigerator for up to 3 days and in the freezer for up to a month (remove the lettuce and tomatoes before freezing). Put any leftover taco seasoning in a jar and store in a cool, dark place.
Notes
- The taco seasoning blend is homemade using common spices: chili powder, garlic powder, onion powder, crushed red pepper, oregano, paprika, cumin, kosher salt, and black pepper.
Nutrition Information
Show Details
Calories
820kcal
(41%)
Carbohydrates
92g
(31%)
Protein
37g
(74%)
Fat
34g
(52%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
104mg
(35%)
Sodium
909mg
(38%)
Potassium
769mg
(16%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
2360IU
(47%)
Vitamin C
23mg
(26%)
Calcium
267mg
(27%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 820 kcal
% Daily Value*
| Calories | 820kcal | 41% |
| Carbohydrates | 92g | 31% |
| Protein | 37g | 74% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 909mg | 38% |
| Potassium | 769mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2360IU | 47% |
| Vitamin C | 23mg | 26% |
| Calcium | 267mg | 27% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
145 reviews
Excellent
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