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Okinawa Taco Rice Recipe

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4.1 from 14 reviews

Okinawan Taco Rice is a unique and flavorful fusion dish combining Tex-Mex taco ingredients with a base of warm Japanese short-grain rice. This comforting and easy-to-make meal features seasoned ground beef, fresh tomato salsa, shredded lettuce, and melted Mexican cheese for a vibrant weeknight dinner that brings together the best of two cuisines.

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 sprigs cilantro (coriander)
  • ½ lemon

For the Taco Meat

  • 1 Tbsp neutral oil
  • 1 clove garlic
  • ½ lb ground beef (85% lean)
  • 4 tsp taco seasoning (store bought or recipe below)

For Serving

  • 2 leaves iceberg lettuce
  • 3 cups cooked Japanese short-grain rice
  • ½ cup Mexican-style shredded cheese

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 dried oregano
  • ½ tsp paprika
  • 1½ tsp ground cumin
  • 1 tsp Diamond Crystal kosher salt
  • 1 tsp freshly ground black pepper

Instructions

  1. Gather Ingredients: Prepare all ingredients in advance. Cook Japanese short-grain rice according to your preferred method, yielding about 3 cups cooked rice.
  2. Make Taco Seasoning: In a jar or plastic bag, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, kosher salt, and black pepper. Shake well to mix thoroughly.
  3. Prepare Ingredients: Mince garlic and set aside. Chop half a red onion using the mijingiri technique: slice vertically and horizontally without cutting through the root, then chop to desired fineness. Cut iceberg lettuce leaves into thin strips. Set all aside.
  4. Make Salsa: Dice tomato and chop cilantro. In a bowl, combine one-quarter of the chopped red onion, tomato, and cilantro. Squeeze the juice of half a lemon over the mixture and stir well. Set aside.
  5. Cook Taco Meat: Heat a large frying pan over medium heat. Add 1 tablespoon neutral oil and minced garlic; cook until fragrant. Add the remaining three-quarters of chopped red onion and sauté until coated in oil. Add ground beef, breaking it into small pieces. Cook until browned and cooked through. Stir in 4 teaspoons taco seasoning evenly. Turn off heat.
  6. Assemble Taco Rice: Divide cooked rice between plates or bowls. Spoon taco meat over rice. Top with shredded cheese, iceberg lettuce strips, and tomato salsa. Add extra salsa if desired. Serve immediately and enjoy!
  7. Store Leftovers: Store any leftover taco rice in an airtight container in the refrigerator for up to 3 days. Remove lettuce and tomato before freezing; freeze leftovers for up to one month. Store leftover taco seasoning in a cool, dark place.

Notes

  • Use Japanese short-grain rice for the best texture and authenticity.
  • Adjust the amount of taco seasoning to suit your taste preference.
  • For a leaner option, substitute ground turkey or chicken for beef.
  • To save time, prepare taco seasoning in advance and store in a sealed container.
  • Remove lettuce and fresh tomato salsa components before freezing leftovers to maintain texture.

Find it online: https://yumntasty.com/okinawa-taco-rice-recipe/