Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Peel and mince or grate ginger. Peel and mince garlic. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Finely chop cilantro.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger; cook until fragrant, 30 seconds.

Stir in rice, 1¼ cups water (2¼ cups for 4 servings), 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.

While rice cooks, in a large bowl, combine pork*, panko, ponzu, garlic, remaining ginger, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper.

Form mixture into 10-12 1½-inch meatballs (20-24 meatballs for 4 servings) and place on a lightly oiled baking sheet.

Roast on top rack until browned and cooked through, 14-16 minutes.

While meatballs cook, in a medium bowl, combine cucumber, carrots, half the cilantro, and ¼ of the vinegar. Season with salt and pepper.

In a small bowl, combine mayonnaise, ¼ of the vinegar, and up to half the chili sauce 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; be sure to measure–we sent more), ½ tsp sugar (1 tsp for 4), and remaining chili sauce to taste.

Once meatballs are done, carefully transfer to bowl with sauce; toss until meatballs are thoroughly coated and sauce is just warmed through.

Fluff rice with a fork; season with salt and pepper.

Divide rice between bowls and top with meatballs, any remaining chili sauce from bowl, and pickled veggie salad. Drizzle with chili mayo. Garnish with remaining cilantro and serve.