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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.
Make the spicy mayo. In a small bowl whisk the mayonnaise and Sriracha together until well blended. Refrigerate until ready to use.
Make meatballs. In a medium size bowl combine all the meatball ingredients and mix well. Shape into golf-ball size meatballs.
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.
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.