Chop the salmon into small pieces, then pulse in a food processor until finely minced but not pureed - you want some texture. Transfer to a large bowl. Add panko, beaten egg, white parts of scallions, ginger, garlic, soy sauce, and sesame oil. Gently mix with your hands until just combined. Do not overwork or the meatballs will be tough.

With damp hands, roll the mixture into 18 to 20 meatballs, about 1.5 inches in diameter. Place on a plate and refrigerate for 10 minutes while you preheat the oven to 400 degrees F. This helps them hold their shape.

Arrange meatballs on a parchment-lined baking sheet with space between them. Bake for 12 to 14 minutes until just firm to the touch and lightly golden on top. They will finish cooking in the sauce, so do not overbake.

While meatballs bake, combine honey, soy sauce, rice vinegar, and sriracha in a large skillet over medium heat. Bring to a gentle simmer and cook for 2 minutes until slightly reduced. Stir in the cornstarch slurry and cook for 1 minute more until the glaze is thick enough to coat the back of a spoon.

Transfer the baked meatballs to the skillet and gently toss to coat in the glaze. Cook over medium-low heat for 3 to 4 minutes, turning occasionally, until the glaze is sticky and clings to the meatballs. Sprinkle with reserved scallion greens and sesame seeds. Serve immediately over rice.