In a small pot, combine rice, 1 1/4 cups water (2 1/4 cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

Meanwhile, wash and dry all produce. Peel and finely chop garlic. Zest and quarter lime. Trim and halve cucumber lengthwise; slice crosswise into thin half-moons. Halve, peel, and medium dice onion. Trim, peel, and grate carrot.

In a small bowl, combine mayonnaise, as much sriracha as you’d like, a pinch of garlic, and a squeeze of lime juice. Season with salt and pepper. In a medium bowl, combine cucumber, 1/4 tsp sugar (1/2 tsp for 4 servings), a pinch of salt, and juice from 2 lime wedges.

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring, until softened, 4-5 minutes. Add beef, remaining garlic, and 2 tsp sugar (4 tsp for 4 servings). Cook, breaking up meat into pieces, until browned and cooked through, about 5 minutes. Stir in soy sauce. Turn off heat; taste and season with salt and pepper. Meanwhile, wash and dry all produce. Peel and finely chop garlic. Zest and quarter lime. Trim and halve cucumber lengthwise; slice crosswise into thin half-moons. Halve, peel, and medium dice onion. Trim, peel, and grate carrot.

Fluff rice with a fork and stir in lime zest and 1 TBSP butter; divide between bowls. Arrange beef, grated carrot, and pickled cucumber on top. Top with a squeeze of lime juice. Drizzle with sriracha mayo.