Wash and dry all produce. Trim and halve zucchini lengthwise; slice crosswise into thin half-moons. Peel and mince ginger until you have 1 TBSP. Quarter lime. Trim and thinly slice scallions, separating whites from greens.

In a medium bowl, combine pork, panko, ginger, scallion whites, and 1 TBSP teriyaki sauce (2 TBSP for 4). Season with salt (we used 1/2 tsp; 1 tsp for 4) and pepper. Form into 1-inch balls. In a small pot, combine rice, 11/4 cups water (21/4 cups for 4), and a big pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat.

Meanwhile, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini and season with salt and pepper. Cook, stirring, until just tender, 4-6 minutes. Turn off heat; transfer to a second medium bowl.

Heat another drizzle of oil in same pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until tender, 3-4 minutes. Transfer to bowl with zucchini; toss with half the sesame oil (save the rest for step 6). Heat a large drizzle of oil in same pan over medium-high heat. Add meatballs and cook, turning, until browned all over, 4-6 minutes.

Add remaining teriyaki sauce to pan with meatballs. Bring to a simmer, then cover pan and reduce heat to medium low. (TIP: If your pan doesn’t have a lid, cover with aluminum foil.) Simmer until meatballs are cooked through, 5-7 minutes. Turn off heat.

Fluff rice with a fork; stir in remaining sesame oil and a squeeze of lime juice to taste. Divide between plates. Top with veggies and meatballs; drizzle with remaining sauce and as much sriracha as you like. Top with sesame seeds and scallion greens. Serve with remaining lime wedges on the side.