In one bowl, combine all ingredients for the Bulgogi sauce. In a separate bowl, mix together the rice bowl drizzle sauce ingredients until the sugar dissolves.

Heat 2 teaspoons of oil in a large non-stick pan over high heat. Add half of the baby spinach and toss until semi-wilted. Add the remaining spinach and continue tossing until fully wilted. Remove the spinach to a bowl and set aside.

Add 1 tablespoon of oil to the pan. Add the ground beef and cook, breaking it up until the beef is no longer pink. Stir in the Bulgogi sauce and let the mixture simmer until most of the sauce has evaporated.

Spoon cooked white rice into serving bowls. Top with the cooked Bulgogi beef, wilted spinach, and julienned carrot. Add mashed avocado and place pickled ginger on top. Tuck in torn lettuce along the side. Sprinkle with sesame seeds and sliced green onion. Serve with the drizzle sauce on the side.