Preheat your oven to 220°C (425°F) and prepare a baking sheet.

Toast sesame seeds in a skillet over medium heat for 1-2 minutes.

In a saucepan, combine jasmine rice, coconut milk, water, and salt; bring to boil, reduce to simmer for 15-18 minutes.

Soak panko breadcrumbs in milk for 5 minutes; mix with ground beef, scallion whites, garlic, ginger, salt, and red pepper flakes.

Roll meat mixture into golf ball-sized meatballs and arrange on the baking sheet; toss green beans with olive oil and salt.

Bake meatballs for 14-16 minutes until golden and internal temperature is 74°C (165°F).

In a bowl, combine mayo, sour cream, sriracha, coconut aminos, honey, and vinegar to make the sauce.

Serve the rice topped with meatballs, green beans, and drizzle with sauce; garnish with toasted sesame seeds and scallion greens.