Taco Rice (タコライス), a fusion dish typical of Okinawa that mixes Mexican and Japanese cuisine.
It combines rice (as a base), minced meat, lettuce, tomato, cheese, and sauce, in a “taco tex-mex” style; it is a dish more similar to a taco bowl rather than traditional tacos with crunchy tortillas (taco shells).
Originally, taco rice consisted only of white rice and taco meat.
The dish is called Taco Rice, “Tako Raizu” in Japanese.
The Japanese pronunciation approximates the sound “Raizu” to make the term “Rice” more understandable in Japanese. The writing in Japanese is simply adapted to the phonetics of the Japanese language.
It was created under the influence of American cuisine during the period when Okinawa was under United States control.
The dish combines typical ingredients of Mexican tacos with Japanese rice, creating a unique fusion that has become very popular on the Okinawa islands.
I tasted taco rice during my trip to Okinawa in March 2025.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Steaming, Stove
- Cuisine: Japanese
- Seasonality: All seasons
Ingredients
- 10.5 oz ground beef (or mixed with pork)
- 1 onion (chopped)
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- 2 tablespoons American ketchup
- 14 oz short-grain Japanese rice
- to taste lettuce (chopped)
- to taste tomato (diced)
- to taste grated cheese (like cheddar)
- to taste sesame oil
- to taste pepper
- 2 tablespoons taco seasoning – optional (or a mix of oregano, cumin, and chili)
Steps
Cook the Japanese gohan rice according to the instructions.
After cooking, set aside and keep warm.
In a pan, heat the sesame oil and add the chopped onion. Cook over medium heat until the onion becomes soft and transparent.
Add the ground meat, oregano, paprika, and cumin (optional taco seasoning), and cook until well browned and cooked. During cooking, use a wooden spoon to break the meat into smaller pieces to avoid lumps.
Season the meat with soy sauce, Worcestershire sauce, sugar, ketchup, black pepper. Mix well and cook for about 2-3 minutes, until everything is well combined.Place a portion of hot rice on each plate.
Add a generous spoonful of seasoned meat on top.
Garnish with chopped lettuce, diced tomatoes, grated cheese, and any desired sauce (spicy sauce or guacamole are common options).
Can be eaten as is or with the addition of other ingredients to taste like chopped spring onion, eggs, or corn.
Do NOT confuse with Tako Raizu (たこライス), a Japanese dish typical of Hakata city (Fukuoka), known for the use of octopus and its spiced rice.
FAQ (Frequently Asked Questions)
What type of Japanese rice is used for taco rice?
For Taco Rice, the type of Japanese rice used is generally short-grain rice (often called shari or koshihikari), which is the typical rice used for sushi.
This type of rice has a stickier texture compared to long-grain rice, making it ideal for mixing with other ingredients and maintaining the dish’s shape.
Short-grain rice is slightly more sticky when cooked, allowing the Taco Rice to stay compact without the grains easily separating.
This texture is perfect for serving the rice as a base for taco toppings, such as minced meat, lettuce, tomato, cheese, and sauces.What is the history of Taco rice?
There is some confusion about the date and the true “inventor” of the dish.
The story of Matsuzo Gibo (1970)
According to this version, Matsuzo Gibo, the owner of a bar near a U.S. military base in Okinawa, created Taco Rice in the 1970s.
It is said that Gibo wanted to offer an economical and hearty dish to American soldiers, who loved tacos, but struggled to find tortillas in Okinawa.
Gibo then decided to serve typical taco toppings (such as minced meat, spices, and vegetables) over Japanese white rice, a more readily available food.
Another historical version (1950 – 1960)
Some historians and Japanese cuisine enthusiasts claim that a version of Taco Rice might have been born even before the 1970s, around the 1950s or 1960s, during the period of American occupation of Okinawa, which lasted until 1972.
During that period, American soldiers, who were fond of foods like tacos, could have influenced local cuisine.
The most credited and widespread version is that of Matsuzo Gibo, who supposedly invented Taco Rice in 1970.
However, it is possible that there were variants of the dish before, influenced by Mexican cuisine introduced by the Americans. Gibo’s creation is what sparked the spread of Taco Rice as an iconic Okinawan dish.
In Okinawa, it is easy to find the Japanese version of tex-mex taco shells – like the one in the photo – that I tasted during my stay in Okinawa, at Nakijin Village:
