Wash and dry all produce. Place rice in a fine-mesh sieve and rinse until water runs clear. Place in a small pot with 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, about 15 minutes (we’ll start the steak then). Keep covered off heat for at least 10 minutes, or until ready to serve.

Meanwhile, peel and finely chop garlic until you have about 1 TBSP. Place diced steak in a medium bowl and pat dry with paper towels. Toss with Kikkoman® Traditionally Brewed Soy Sauce, half the garlic, 1 tsp sugar (2 tsp for 4 servings), pepper, and a large pinch of salt. Set aside to marinate.

In a small bowl, combine mayonnaise, sriracha, 1 tsp water (2 tsp for 4 servings), and as much remaining garlic as you’d like. Season with salt.

Peel and grate carrot on the largest holes of a box grater. Halve cucumber lengthwise, then thinly slice crosswise into half-moons. In a small bowl, combine cucumber, vinegar, 1/2 tsp sugar (1 tsp for 4 servings), and a pinch of salt. Set aside to quick-pickle.

Once rice is done, heat a drizzle of oil in a large pan over high heat. Once oil is shimmering, add steak (leaving any excess marinade in bowl) and cook, stirring occasionally, until browned and cooked through, about 3 minutes. Turn off heat.

Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). Divide rice between bowls and top with steak, grated carrot, pickled cucumber, and sriracha mayo.