2 tbsp vegetable oil
500 gm coarsely minced beef
1 tsp ground chilli
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
1½ tbsp finely minced peeled fresh ginger
1 garlic clove, finely chopped
2 tbsp soy sauce
2 tsp shiro miso, dissolved in 300ml boiling water
Steamed short-grain sushi rice, to serve
Thinly sliced iceberg lettuce and coarsely grated cheddar, to serve

150 gm cherry tomatoes, coarsely chopped
50 ml rice vinegar
1 tbsp mirin
1 tbsp soy sauce
2 tsp finely grated ginger
1 small red chilli, thinly sliced
1 garlic clove, finely chopped

For spicy salsa, combine ingredients in a bowl, season to taste with salt and set aside for flavours to meld.

Heat oil in a saucepan over medium-high heat, add beef and brown well, breaking up any lumps with a wooden spoon (4–5 minutes).
Add spices, ginger and garlic, stir until fragrant, then add soy sauce and miso and simmer until well flavoured and mince is cooked through (5-6 minutes).
Check seasoning, then serve on steamed rice, and topped with lettuce, cheese and spicy salsa.