Okinawan taco rice

Serves 4

This unusual Tex-Mex-style bowl is a throwback to the days when Okinawa was home to an American military base. I also encountered stir-fried Spam when I visited the island. I think I can safely say I won't be trying that one at home.

225g/7½oz sushi rice or short-grain white rice
2 tsp cumin
2 tsp hot chilli powder
1 tsp smoked paprika
2 tbsp light-flavoured oil
2 x 200g/7oz rib-eye steaks
1 onion, sliced
2 garlic cloves, chopped
400g/13oz can chopped tomatoes
¼ tsp sugar
2 tbsp rice-wine vinegar
2 tbsp soy sauce

To serve

Avocado
Sour cream
Fresh tomatoes
Red Leicester cheese, grated

Cook the rice according to the packet instructions – you want it to be slightly sticky. Meanwhile, mix the cumin, chilli and paprika together. Rub a little oil on to the steaks then massage half the spices into the meat and set aside for a few minutes.

Heat a large frying pan to hot, add a drizzle of oil then cook the steaks on each side for 2 minutes, or until cooked to your liking. Remove from the pan and allow to rest.

Add the remaining oil to the pan with the rest of the spices, the onion and the garlic and cook until the onion is softening. Tip in the tomatoes, sugar, vinegar and soy and cook for 5 minutes until thickened slightly but still saucy.

Thinly slice the steaks and stir any juices into the sauce. Divide the rice between bowls, spoon on some sauce then pile on slices of steak, a heap of avocado, sour cream, tomatoes and cheese.