Instructions

1. For the pickled red onions, in a small bowl, add the sliced onions, vinegar, maple syrup, and salt. Toss together well and gently massage the onions so they absorb the liquid. Allow them to pickle in the refrigerator for at least 2 hours, but for best results, overnight.
2. For the namasu, in a small bowl, combine the vinegar, sugar, and ginger and stir until the sugar is dissolved. Add the cucumber slices and marinate in the refrigerator for at least 2 hours, or overnight.
3. For the rice, heat oil in a medium saucepan over medium heat. Add onions and cook for 2 minutes, stirring occasionally. Add garlic and ginger and cook for another minute. Add rice and turmeric and cook for 2 minutes, stirring occasionally to toast rice and turmeric. Add broth, bay leaf, and salt and bring to a boil. Reduce heat to medium-low, cover and cook for 10 minutes (or according to package directions for rice you are using). Remove from heat, fluff with a fork.
4. For the sauce, in a medium bowl add the sunflower seed butter, coconut milk, lime juice, coconut aminos, water, sugar, sriracha, garlic, and ginger. Whisk until smooth. The sauce can be made a day ahead. The yield is about 3/4 cup.
5. Heat a saucepan over medium-high heat. Add 1 tsp oil, which will prevent the ground beef from sticking and scorching the pan. Add the meat and break into large pieces. Let the meat brown for 4-5 minutes, only occasionally stirring. Break the ground beef into smaller pieces with your spatula. Try not to stir the beef too much; just occasionally until all of the beef is browned. Break open a few of the larger crumbles to make sure that it has browned all the way through. Drain off excess oil.
6. Add 1/2 cup of the sauce and stir until heated through. Taste and decide if you need the remaining sauce. 
7. To assemble, place about a cup of rice in each bowl. Divide the beef among the bowls. Top each with about 8-9 cucumber slices and a small handful of pickled onions. Add additional optional garnishes, as desired. Enjoy!