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.
DIVIDE cooked white rice evenly into servings; TOP with coated meatballs; SPRINKLE with onion greens from step 5, remaining sesame seeds and red pepper flakes (to taste)
1. Use lean ground beef; 93% is preferred to minimize spattering when roating 2. Use about 1 "thumb" of fresh ginger root per two servings
Per Serving (excluding unknown items): 963 Calories; 58g Fat (56.8% calories from fat); 33g Protein; 66g Carbohydrate; 2g Dietary Fiber; 140mg Cholesterol; 2372mg Sodium. Exchanges: 12 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 8 Fat; 1/2 Other Carbohydrates.