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. Halve cucumber lengthwise; thinly slice crosswise into half-moons. Zest and quarter lime (for 4 servings, zest one lime and quarter both).

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.

After cooking ginger, add cauliflower rice (no need to drain) and a big pinch of salt and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 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.

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).

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 and season with salt and pepper.

Divide rice between bowls and top with meatballs, any remaining sauce from bowl, and pickled veggie salad. Drizzle with Sriracha lime mayo and serve with any remaining lime wedges on the side.