Step 1

Make the quick pickle. Combine all the quick pickle ingredients in a bowl and refrigerate until ready to serve. Any leftovers can be stored in the fridge for up to 2 weeks.

Step 2

Make the spicy mayo. In a small bowl whisk the mayonnaise and Sriracha together until well blended. Refrigerate until ready to use.

Step 3

Make meatballs. In a medium size bowl combine all the meatball ingredients and mix well. Shape into golf-ball size meatballs.

Step 4

Cook the meatballs. Heat the vegetable oil in a skillet over medium heat. Add the meatballs and cook (in batches if needed) for 5 to 7 minutes or until evenly browned and cooked through.

Step 5

Assemble bowls. Add rice in bowls, then top with a few meatballs, some quick pickles, and a drizzle of sriracha mayo. Garnish with cilantro and sesame seeds then serve.