Ginger Beef Rice Bowl with Pickled Onion & Japanese Mayo

While the rice is cooking, thinly slice the red onion (see ingredients). In a medium bowl, combine the rice wine vinegar and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside.

Finely grate the ginger and garlic. Roughly chop the Asian greens. Thinly slice the cucumber into half-moons. Grate the carrot. In a small bowl, combine the teriyaki sauce, soy sauce, brown sugar and sesame oil. Set aside. In a second small bowl, combine the mayonnaise and Japanese dressing. Set aside.

Heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until browned, 3-4 minutes. Add the ginger and garlic and cook until fragrant, 1 minute.

Add the carrot and Asian greens to the beef and cook, stirring, until softened, 2 minutes. Add the teriyaki sauce mixture and stir until the beef is coated, 30 seconds. Remove from the heat.