In a medium-sized mixing bowl, combine the beef, egg, onion, 3 cloves of garlic, ½ teaspoon of ginger, breadcrumbs, scallions, basil, 1 tablespoon of soy sauce, and 1 tablespoon of fish sauce. Do not over mix.

In a medium-sized mixing bowl, whisk together the rest of the garlic, ginger, soy sauce and fish sauce. Add the rice vinegar, 1 teaspoon of sesame oil, Sriracha, honey, ketchup, and pineapple juice.

Place the jasmine rice into a mesh sieve and run under cold water until the water runs clean.

In a medium-sized pot, combine the coconut milk, stock, zest and juice from 1 lime, and the salt. Bring to a boil over high heat, add the washed rice, cover and turn the heat to medium-low. Cook for 15 minutes, turn off the heat, and let sit, covered for an additional 10 minutes. Do not lift the lid the entire time.

After the 10 minutes of resting, take off the lid and fluff the rice with a fork. Add in the cilantro, if using. Taste and add more salt, if necessary.

In a small pot, combine all of the ingredients and bring to a boil over high heat. Once boiling, turn off the heat and let cool completely.

In a medium-sized pan, heat the oil over medium heat. Add the mushrooms and salt and cook, stirring occasionally, for 10 minutes. Let cool on paper towels.

In a small pan over medium heat, toast the sesame seeds for about 2 minutes until golden. Set aside in a small pinch bowl.

Using a vegetable peeler, take the carrots and firmly peel strips of carrot from the bottom to the top, until all of the carrot has been used. Set aside.

Divide the rice, meatballs, and sauce between 4 bowls, spooning the meatballs and sauce over a portion of the rice. Divide the edamame, cucumber, cabbage, carrots, chilies and mushrooms between the 4 bowls. Sprinkle the sesame seeds and fresh herbs on top. Serve immediately.