Ingredients

For the meatballs:

• 450g minced pork
• 30g Panko Breadcrumbs
• 2 scallions, finely chopped
• 1 large egg
• 3 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 2 tsp sriracha
• 1 tbsp Soy Sauce
• ¾ tsp salt
• ½ tsp black pepper, freshly ground

For the sauce:

• 1 tsp sesame oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 130g hoisin sauce
• 60ml Rice Vinegar
• 2 tbsp honey
• 1 tbsp Soy Sauce
• 1 tbsp sriracha

To serve:

• 250g Sushi Rice
• 2 scallions, thinly sliced diagonally
• White Roasted Sesame Seeds, for serving (optional)

Instructions

1. To make the meatballs, preheat the oven to 190°C and line a baking sheet with greaseproof paper.
2. In a medium bowl, mix together the pork, breadcrumbs, scallions, egg, garlic, ginger, sriracha, soy sauce, salt and pepper. Squeeze and mash the mince mixture before forming into 2-inch balls. Space these out evenly on the baking sheet. Bake until the meatballs are fully cooked, about 17 to 20 minutes.
3. While the meatballs cook, make the sauce by heating the sesame oil in a medium pot over medium-low heat. Add the garlic and ginger, and cook until fragrant, about 1 minute. Add the hoisin sauce, rice vinegar, honey, soy sauce and sriracha; bring the mixture to a simmer. Simmer until the mixture thickens slightly, about 5 minutes. Keep warm over low heat.
4. When the meatballs are finished cooking, add them to the pot and stir until they are well coated in the sauce.
5. To make the rice, bring a large pot of salted water to a boil. Add the rice and cook according to packaging instructions. Drain well.
6. To serve, place the rice in a bowl and top with the meatballs. Garnish with scallions and a sprinkle of sesame seeds.