Toss cucumbers, onions, rice vinegar, sugar, and salt in a medium sized bowl.

Check for seasoning—sweet and salty balance. Let it marinate at room temperature for 1 hour.

If using Trader Joe's pre-cooked rice (frozen), microwave according to package directions and allow to cool.

Cover a large baking sheet (half sheet pan) with foil.

Mix ground turkey, rice, panko, green onions, egg, sesame oil, soy sauce, chili sauce, sugar, salt (about 1 teaspoon kosher salt) and fresh ground pepper very well. (Don't over mix though.)

Use a mini cookie scoop to form balls (under 1/4 cup each) and set them on the prepared baking sheet.

Cover loosely with plastic wrap and refrigerate for 1/2 - 1 hour.

Heat one tablespoon canola oil in a 12-inch, nonstick pan over medium-high heat.

Add half the meatballs to the pan—work in two separate batches so you don't overcrowd the pan.

Turn heat down to medium-low (adjusting as necessary), and cook ,partially covered, turning occasionally, for 12 - 14 minutes or until an instant read thermometer registers 165 degrees F.

Drain on a double layer of paper towels. Taste for seasoning and if necessary sprinkle with a little table salt.

Keep the second batch refrigerated until ready to cook them. Wipe out the pan with a paper towel between batches and add fresh oil.

Drain cucumber salad well in a colander. (After one hour of marinating.)

Spread about 1/4 teaspoon Lemonaise Sauce on top of each meatball and top with one cucumber slice.

Put on a pretty platter and garnish with sliced green onions.