Bring water and rice to a boil, and continue cooking rice according to package directions.
Slice cabbage into thin strips, and place strips in a bowl
Cut the cucumber in half lengthwise, then cut into thin slices. Sliced cucumber will make half circles. Put the cucumber in a second bowl.
Mix the vinegar and ½ teaspoon sugar. Pour half of the vinegar/sugar mix into each bowl of veggies.
Chop the onion.
Brown the ground beef, garlic and onion over medium high heat.
Peel the carrot and shred it using the large holes of a box grater.
Using the pan lid, drain the beef fat into a can which you can throw away later.
Return the pan to the heat, and add soy sauce to the beef mixture.
Mix the mayo and sriracha to desired heat. You can add a bit of lemon juice if you have any.
To serve, place a scoop of rice in the bottom of a large bowl. Top with spoonfuls of beef, carrots, cucumbers, and cabbage. Finally drizzle or squeeze the sriracha mayo over the entire bowl.
