Make the pickled veggies. In a jar or sealed container, combine the rice wine vinegar, honey, and salt. Shake to combine. Add the radishes and carrots and let sit while you prep everything else.

Make the meatballs. Combine the shrimp, scallions, jalapeño, cilantro, garlic, sesame oil, soy sauce, and a pinch of salt and pepper in your food processor. Pulse until very finely chopped. Add to a medium mixing bowl and add the ground pork. Work the mixture together with your hands until combined, then roll into 20-22 meatballs.

Heat a large nonstick skillet over medium heat and add the olive oil. Brown the meatballs 5-6 minutes per side, or until golden and crusty on the outside and cooked through. I like to tent a piece of foil over the pan to help keep the heat in!

In the meantime, make the sriracha sauce. In a medium bowl, combine the greek yogurt, lime juice, garlic, sriracha, and a pinch of salt. Whisk until smooth, then add milk or water until desired consistency is reached. I like it to be on the thinner side so I can drizzle it easily!

Make the cauliflower rice. Heat a large skillet over medium-high heat and add the sesame oil. Once hot, add the cauliflower rice and sauté for a few minutes until heated through. Add the sesame seeds and stir to combine. 

To serve, place several meatballs over a bed of the cauliflower rice, then top with the quick pickled veggies, sliced cucumbers, a drizzle of the sriracha sauce, extra sesame seeds, chopped peanuts, chopped cilantro, jalapeño slices, and a squeeze of lime!