Ginger Rice Bowls with Glazed Beef Meatballs and Pickled Veggie Salad

These rice bowls capture all the vibrant flavors of a classic Vietnamese banh mi sandwich, but in a hearty, bowl-friendly format. Juicy beef meatballs are infused with citrusy ponzu and roasted until golden, then tossed in a sweet and spicy soy glaze. They’re served over a bed of ginger-infused jasmine rice, alongside a tangy pickled cucumber and carrot salad.

A drizzle of creamy Sriracha lime mayo ties everything together, adding a cool, spicy kick. This dish is a perfect balance of textures and tastes-savory, sweet, sour and spicy-all in one satisfying bowl. Ready in under 30 minutes, it’s an ideal weeknight dinner that feels special.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Super Select CucumberView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position a rack in the top third. Wash and dry all produce. Peel and mince or grate the ginger. Peel and mince the garlic. Halve the cucumber lengthwise, then slice crosswise into half-moons. Zest the lime and cut it into wedges.
2. In a small pot, melt the butter over medium-high heat. Add half of the ginger and cook until fragrant, about 30 seconds. Stir in the rice, 3/4 cup water (1 1/2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover, reduce heat to low and simmer until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
3. While the rice cooks, in a large bowl, combine the ground beef, panko, ponzu, garlic, remaining ginger, 3/4 teaspoon salt (1 1/2 teaspoons for 4 servings) and a pinch of pepper. Mix gently and form into 10-12 meatballs (20-24 for 4 servings). Place the meatballs on a lightly oiled baking sheet. Roast on the top rack until browned and cooked through, 14-16 minutes.
4. Meanwhile, in a medium bowl, combine the sliced cucumber, shredded carrots, lime zest and a squeeze of lime juice (to taste). Season with salt and pepper. In a small bowl, mix the mayonnaise, a squeeze of lime juice and up to half of the sriracha (adjust to your spice preference). Set aside.
5. In a second large bowl, combine 2 1/2 tablespoons sweet soy glaze (5 tablespoons for 4 servings), 1/2 teaspoon sugar (1 teaspoon for 4 servings) and the remaining sriracha to taste. When the meatballs are done, carefully transfer them to the bowl with the sauce and toss until evenly coated.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice among bowls. Top with the glazed meatballs, any remaining sauce from the bowl and the pickled veggie salad. Drizzle with the sriracha lime mayo and serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be substituted, but the meatballs may be slightly leaner. Adjust cooking time as needed.

What can I use instead of ponzu sauce?

You can substitute ponzu with a mixture of soy sauce and a splash of lemon or lime juice.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and meatballs gently in the microwave or oven.