Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

While rice cooks, trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Roughly chop cilantro.

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

While carrots roast, in a large bowl, gently combine beef*, panko, 1 TBSP umami ginger sauce (2 TBSP for 4 servings), salt (we used ½ tsp; 1 tsp for 4), and pepper. (You’ll use the rest of the umami ginger sauce later.) Form into 10 1½-inch meatballs (20 meatballs for 4).

Arrange meatballs on a second lightly oiled baking sheet. Roast on middle rack until browned and cooked though, 12-15 minutes.

Meanwhile, in a small microwave-safe bowl, combine ponzu, remaining umami ginger sauce, and 1 TBSP vinegar (2 TBSP for 4 servings). Cover with plastic wrap and microwave until warmed through, 60-90 seconds. TIP: If you like a sweeter sauce, stir in a pinch of sugar from your pantry.

In a separate small bowl, combine mayonnaise and Sriracha to taste.

In a medium bowl, combine cucumber, remaining vinegar, 1 tsp sugar (2 tsp sugar for 4 servings), and a pinch of salt and pepper.

Fluff rice with a fork.

Serve rice, roasted carrots, umami ginger meatballs, cucumber salad, umami ponzu sauce, Sriracha mayo, cilantro, and crispy fried onions family style and let everyone build their own plate. (Don't forget to serve with any extra items you may have ordered to build out your meal!)