Prepare the Ingredients:
• Preheat the oven to 210°C (190°C fan).
• Place the veggie meatballs on a baking sheet lined with parchment paper and bake for 12–15 minutes until golden.
• Finely chop the garlic.
• Cut the ginger into three large pieces.
• Thinly slice the white and green parts of the scallions separately.
• Slice the cucumber into thin rounds.

Cook the Rice:
• In a saucepan, heat a drizzle of olive oil over medium-high heat.
• Add the garlic and the white parts of the scallions; cook for 1–2 minutes.
• Add the rice, 200 ml of hot water per person, and the ginger pieces.
• Crumble in ¼ of the vegetable stock cube per person.
• Bring to a boil, then reduce the heat to low, cover, and simmer for 10–12 minutes until the water is absorbed.
• Remove from heat and keep covered until serving.

Prepare the Sweet-and-Sour Vegetables:
• In a bowl, mix ½ tbsp of sugar with a splash of vinegar per person.
• Add the shredded carrot and cabbage mix; toss well.
• Refrigerate until serving.

Make the Sauce:
• In a small saucepan, combine the sweet Asian soy sauce with 50 ml of water per person.
• Crumble in the remaining vegetable stock cube.
• Bring to a boil, then reduce the heat and simmer for 3–4 minutes until slightly thickened.

Assemble the Bowl:
• Remove the ginger pieces from the rice.
• Divide the rice between bowls.
• Top with the baked veggie meatballs.
• Drizzle with the soy glaze and sprinkle with the green parts of the scallions.
• Serve the sweet-and-sour vegetables and cucumber slices on the side.
• Sprinkle the cucumber with gomasio.