Banh Mi-Style Meatball Bowls

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger and cook until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Swap in brown rice for jasmine rice; use 1¾ cups water (3½ cups for 4 servings) and a big pinch of salt. Cook until rice is tender, 20-25 minutes. (Save jasmine rice for another use.)

• While rice cooks, in a large bowl, combine beef*, panko, ponzu, garlic, remaining ginger, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. • Form mixture into 10-12 meatballs (20-24 meatballs for 4). Place meatballs on a lightly oiled baking sheet. • Roast on top rack until browned and cooked through, 14-16 minutes.

• Meanwhile, in a medium bowl, combine cucumber, carrots, and as much lime zest and lime juice as you like (save a bit of lime juice for the mayo). Season with salt and pepper. • In a small bowl, combine mayonnaise, a squeeze of lime juice, and up to half the Sriracha to taste (save the rest for the next step).

• In a second large bowl, combine 2½ TBSP sweet soy glaze (5 TBSP for 4 servings), ½ tsp sugar (1 tsp for 4), and remaining Sriracha to taste. (Be sure to measure the sweet soy glaze; we sent more.) • Once meatballs are done, carefully transfer to bowl with sauce; toss until meatballs are thoroughly coated and sauce is just warmed through.