Cook rice: Cook 1 cup of white rice.
Meatballs: Dice 1 onion, grate 1 carrot and dice 1/8 cabbage. Add to a bowl along with 150g beef mince, 1/4 cup breadcrumbs, 1 egg and mix well. Roll into balls just slightly smaller than a golf ball and set aside.
Sauces: In a small bowl, mix 2 tbs soy sauce, 2 tbs crushed garlic, 1 tbs brown sugar together. Set aside. In a small pot, add 1 tbs butter, 1 tbs crushed garlic, 1 tsp miso paste, 1/2 cup cream, 1 tsp brown sugar, 1 tsp sriracha and 1 tsp soy sauce. Don't heat the miso sauce yet.
Cook: Heat a large pan to medium heat and add 1 tsp canola oil. Fry meatballs for 3 minutes on each side to create a crust, then add the teriyaki sauce and baste the meatballs. Cook for a further 7-9 minutes, until the meatballs are cooked.
Sauce: Add the spicy miso sauce pot to the heat and cook for 3 minutes until everything is combined and incorporated into a glossy sauce.
Assemble: Plate up cooked rice, top with meatballs (add any remaining teriyaki sauce here if you want) and finish with spicy miso sauce. Top with chives and sesame seeds.