Okinawa Taco Rice

Okinawan taco rice is an iconic and delicious fusion dish combining Japanese donburi (rice bowl) with tex-mex tacos! It’s made from white rice topped with taco mince, lettuce, avocado, and tomato salsa creating a quick and easy taco rice bowl. This popular dish originated in Okinawa, Japan, where American influence during the post-World War II era led to the creation of this flavorful and satisfying meal. Its bold flavors and easy preparation makes Okinawa taco rice a go-to dish for locals and something you’re sure to love too. This Okinawa taco rice recipe is perfect for making in bulk for meal prep or a dinner party!

What is Taco Rice?

Taco Rice is a classic Okinawan dish made from steamed rice topped with taco meat and other ingredients like tomato salsa, lettuce, red onion, and cheese. It’s like a hybrid between a taco and donburi which are Japanese rice bowl dishes such as Oyako Don, Katsu Don, Tempura Donburi, and Gyu Don. This popular dish was created by Matsuzo Gibo in 1984 to serve to U.S. military personnel stationed in Okinawa. It was designed as a convenient fast lunch and comfort food. His restaurant, King Tacos, located near the Camp Hansen U.S. military base in Okinawa, is one of the most famous eateries serving taco rice. This culinary landmark is on my bucket list to visit and must be for anyone else wanting to try the original taco rice. It was even attended by Anthony Bourdain during his journey through Okinawa.

Ingredients you Need  

To make authentic Okinawa Taco Rice, you’ll need the following ingredients:

Rice

Okinawa taco rice is just like a taco but using rice instead of tortilla chips/taco shells. Japanese short grain rice serves as the base for this dish. The rice has to be cooked to perfection – fluffy and slightly sticky but not mushy.

Homemade Taco Seasoning

You don’t need to purchase ready-made taco seasoning packets to make taco rice. Simply just blend chili powder, onion powder, garlic powder, dried oregano, corn starch, salt, and pepper. Making your own seasoning means you can adjust the spiciness and it is fresher. I used mild chilli powder and used a moderate amount for mild spiciness, but certainly, you can spice it up if you like spicy hot food.

 Taco Rice Toppings

• Ground Beef : The ground beef is cooked with onion and then seasoned with the homemade taco seasoning.
• Shredded lettuce : you can use any type of lettuce but iceberg is typically used.
• Salsa : tomato and onion salsa is added for a burst of flavor. The salsa can be mild or spicy depending on your preference. It also adds acidity and brightness to balance out the richness of the other ingredients.
• Shredded cheese : any type of cheese that melts will work. Cheddar cheese is a popular choice for Okinawa taco rice because it melts well on top of the warm ingredients.
• Avocado : I like to add avocado for a fresh and creamy element.
• Optional ingredients : sour cream, cilantro, fried egg

Step by Step Instructions

1. Cook the Rice: cook your rice using a rice cooker or without a rice cooker. While the rice is cooking, move on to the next steps.
2. Prepare the taco seasoning: mix all the spices together. Add the ketchup and water.
3. Prepare the Ground Beef: In a skillet, cook the ground beef and white onion over medium heat until browned. Add the taco seasoning mixture then simmer until the sauce thickens.
4. Prepare the salsa: chop up cherry tomatoes and onions and mix together with lemon juice and salt and pepper.
5. Assemble the Ingredients: Once the rice and beef are ready, it’s time to assemble your Taco Rice. Start with a base of rice, then layer the seasoned beef on top.
6. Add Fresh Vegetables: top the beef with shredded lettuce and avocado.
7. Top with salsa: add the tomato and onion salsa.
8. Sprinkle Cheese: Add a generous amount of shredded cheese over the vegetables.

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I hope you enjoy my take on Taco Rice! It is an extremely tasty meal and very simple to create. Sometimes I only have the energy or time to cook something quick and easy. If you liked my recipe for Taco Rice, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook , Twitter and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!

Taco Rice 沖縄タコライス

4.75 from 8 votes

Quick and easy Okinawa Taco Rice recipe. This classic Okinawan dish is made from white rice topped with delicious taco mince, lettuce, avocado, and tomato salsa.

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Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings: 2

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Ingredients

• ▢ 3 cups of cooked rice
• ▢ 2 cups of shredded iceberg lettuce *1
• ▢ 1/2 avocado
• ▢ 1/4 cup of shredded mozzarella cheese *2
• ▢ 250 g ground beef beef mince
• ▢ 1/2 brown onion
• ▢ 1/2 tbs olive oil
• ▢ 1 tbs ketchup

For Salsa

• ▢ 6 cherry tomatoes
• ▢ 1/4 purple onion *3
• ▢ 1 tsp lemon juice
• ▢ pinch of salt and pepper

For Home made Taco seasoning mix

• ▢ 1/2 tbs Mild Mexican Chilli powder
• ▢ 1/4 tsp garlic powder
• ▢ 1/4 tsp onion powder
• ▢ 1/4 tsp dried Oregano
• ▢ 1/2 tsp salt
• ▢ 1/2 tsp black pepper
• ▢ 1 tsp corn starch

Metric – US Customary

Instructions

Rice

• Cook the rice using a rice cooker or in a pot.

Salsa

• Chop up the tomato and onion to make the salsa, combine with lemon juice and a pinch of salt and pepper and set aside.

Taco beef

• Mix all taco seasoning ingredients and put it in an airtight container. *3
• Mix ketchup, 1 tbsp of taco seasoning and 1/2 cup of water in a mixing bowl and set aside.
• Heat a frying pan over high heat and add olive oil and cook the onion.
• Add the beef mince to the frying pan to cook.
• Once the ground beef is cooked, add the taco seasoning mix to the frying pan and stir.
• Bring it to simmer and cook for a further 10-12 minutes to reduce the liquid and allow it to thicken.
• Turn the heat off and set it aside.

Assembling

• Serve 1/2 of the rice on a plate or a bowl and place the shredded lettuce, avocado, taco beef, and top with salsa and shredded cheese.

Notes

*1 Does not have to be ice burg lettuce. I used just salad leaves for update photos. 

*2 If you don’t have purple onion, can be substituted with brown onion like I did.

*3 It will make about 2-3 tbsp mix. This recipe only requires 1 tbsp of the mix. 

 

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Nutrition

Calories: 832kcal · Carbohydrates: 83g · Protein: 33g · Fat: 39g · Saturated Fat: 13g · Cholesterol: 99mg · Sodium: 851mg · Potassium: 963mg · Fiber: 6g · Sugar: 6g · Vitamin A: 820IU · Vitamin C: 22.7mg · Calcium: 148mg · Iron: 3.8mg

Author: Shihoko | Chopstick Chronicles

Course: Rice, Rice dish

Cuisine: Japanese

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