Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber

1. Rinse the rice in a fine-mesh sieve until the water runs clear, then tip it into a small pot with 1 cup water and a pinch of salt. Bring to the boil, cover, drop the heat to low and cook until tender, 15 minutes, then leave covered off the heat for at least 10 minutes.
2. Meanwhile, wash and dry all the produce. Peel and finely chop the garlic. Zest and quarter the lime. Trim and halve the cucumber lengthways, then slice thinly into half-moons. Halve, peel and dice the onion, and grate the carrot.
3. In a medium bowl, combine the cucumber, the juice from half the lime, a quarter tsp sugar and a pinch of salt. In a small bowl, mix the mayonnaise with a pinch of garlic, a squeeze of lime and as much sriracha as you fancy, then season with salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat and cook the onion, stirring, until softened, 4 to 5 minutes. Add the beef, the remaining garlic and 2 tsp sugar and cook, breaking up the meat, until browned through, 4 to 5 minutes. Stir in the soy sauce, then take off the heat and season.
5. Fluff the rice with a fork and stir through the lime zest and 1 tbsp butter. Divide between bowls, top with the beef, grated carrot and pickled cucumber, add a squeeze of lime and drizzle over the sriracha mayo.

Tips from the ZestyPlate Kitchen

• Pickle the cucumber in lime juice while the rest cooks. That sharp tang and crunch is what makes the bowl.
• Break the beef up well and let it brown properly so it picks up plenty of savoury, caramelised flavour.
• Mix the sriracha mayo to suit your own heat tolerance. It's the creamy, spicy thread running through the whole thing.
• Stir lime zest and a little butter through the rice for a fragrant, glossy base.