Firecracker Meatballs

In a small mixing bowl, COMBINE mayo, sour cream, honey, half of soy sauce, and Sriracha (to taste)SET aside.

In an electric skillet set to medium high, ADD a drizzle of olive oil; ADD sesame seeds; COOK until golden brown, about 1 1/2 minutes.

ADD rice, water, and half of salt to skillet; COOK for 20 minutes.

PREHEAT oven to 425° with rack in middle of oven.

Meanwhile, thinly SLICE green onions, separating whites from greens; MINCE whites; SET aside.

In a medium mixing bowl, COMBINE ground beef, panko, minced ginger root, onion whites, remaining soy sauce, remaining salt, ground pepper.

FORM ground beef mixture into walnut-sized meatballs (should be about 5 or 6 per serving); PLACE on a lightly oiled cookie sheet; BAKE until brown, about 15 minutes.

In a large bowl, top cooked meatballs with sauce from step 1; STIR gently to coat.

DIVIDE rice into equal servings; PLACE meatballs evenly over rice; SEASON with onion greens, remaining sesame seeds and red pepper flakes.