1 can (8 ounces) bamboo shoots, drained and finely chopped
1 medium carrot, shredded
4 green onions, thinly sliced
3 tablespoons teriyaki sauce
2 tablespoons minced fresh gingerroot
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups sushi or small grain rice
Cabbage leaves, optional
DIPPING SAUCE:
3/4 cup teriyaki sauce
1 tablespoon minced fresh gingerroot
2 teaspoons rice vinegar
1 teaspoon grated lemon zest
1 to 2 tablespoons Sriracha chili sauce, optional
Directions
In a large bowl, combine the first six ingredients. In a small bowl, mix teriyaki sauce, ginger, rice vinegar, soy sauce, garlic, salt and pepper. Pour over meat mixture; mix lightly but thoroughly (mixture will be soft). With wet hands, shape into 1-in. balls; roll in rice to coat evenly.
Line a steamer basket with cabbage leaves or parchment paper if desired. Arrange meatballs in batches 1 in. apart in steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; steam, covered, 15-20 or until rice is tender, adding additional water as necessary. In a small bowl, mix dipping sauce ingredients. Serve with meatballs.