Cook the rice with the water according to package directions. Fluff and set aside.

In a bowl, mix the beef with ground ginger and a pinch of salt and pepper. Form into meatballs.

Heat oil in a skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through.

Add edamame to the skillet and cook until warmed through.

Pour in the teriyaki sauce and cook for 1-2 minutes, stirring to coat.

Serve the meatballs and edamame over rice with sliced cucumber and carrot. Sprinkle with sesame seeds. Enjoy!