Rinse 1 cup of long-grain white rice under cold water until it runs clear. In a pot, combine it with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes until tender. Fluff with a fork and set aside.

Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Add 1 pound of lean ground beef, breaking it apart and sautéing for 5-7 minutes until browned.

Stir in 2 minced garlic cloves and 1 tablespoon of grated ginger, cooking for about 30 seconds until fragrant. Avoid burning the garlic.

Add 1/4 cup of soy sauce, 2 tablespoons of rice wine vinegar, 1 tablespoon of coconut sugar, and 1 tablespoon of sriracha to the beef. Stir well and let simmer for 2-3 minutes.

Fold in 1 cup of julienned carrots and cook for an additional 2-3 minutes until slightly tender but still crunchy.

Scoop cooked rice into bowls, topping with beef and carrot mixture. Garnish with cucumber slices, scallions, and sesame seeds. Drizzle with sriracha mayo if desired.