Make sure to use the back of a wooden spoon to press down on the rice for an extra crispy crust. We pickled radishes with plum vinegar—a sour and salty vinegar made with Japanese plums—which we love for the pink hue it lends to veggies. Make sure to spoon any remaining vinegar onto your rice for an extra kick. Cook, relax and enjoy!

What you'll need: 1 cup sushi rice radishes 2 Tbsp plum vinegar 1 leek 1 oz fresh ginger 12 oz ground beef 2 tablespoon tamari fresh cilantro sprigs 8-10 oz baby bok choy neutral oil such as vegetable or safflower coarse salt

Equipment: fine-mesh sieve medium pot large non-stick skillet

Recipe steps:

  1. Cook rice Rinse rice in a fine-mesh sieve until water runs clear. Combine rice, 1½ cups water and a pinch of salt in a medium pot. Bring to a boil over high heat, reduce to low, cover and cook until rice is tender and water absorbed, 15 minutes. Let rest 5 minutes before uncovering.

  2. Prepare vegetables Thinly slice radishes and toss with plum vinegar in a large bowl. Remove root end of leek. Halve leek, rinse under cool water to remove any grit, and thinly slice. Peel and thinly slice ginger, stack slices and slice again into thin matchsticks.

  3. Cook aromatics Heat a large non-stick skillet over medium-high. Add 1 tablespoon oil and leeks. Cook, stirring, until softened, about 2 minutes. Add ginger and continue cooking until fragrant, about 2 minutes. Season with ½ teaspoon salt. Remove leeks and ginger from skillet.

  4. Cook beef Add 1 tablespoon oil and beef to skillet and cook, stirring occasionally, until beef is cooked and browned in spots, about 5 minutes. Season with ¾ teaspoon salt. Return ginger and leeks to skillet.

  5. Finish rice Add 1 tablespoon oil and rice to skillet and stir to combine. Cook, pressing down with a wooden spoon to allow rice to crisp, then tossing and repeating, until most of rice is crispy, about 5 minutes; stir in tamari. Pick cilantro leaves from stems.

  6. Finish salad & serve Halve bok choy and rinse under cold water to remove grit. Slice on the bias into ½-inch pieces. Toss bok choy with radishes and vinegar. Top rice mixture with some of the bok choy and radish salad and cilantro. Serve remaining salad on the side. Cook, relax and enjoy!