Soak rice in cold water for at least 30 minutes then drain well.
Place spring onions, garlic and ginger into Thermo bowl and chop 8 sec/speed 8. Scrape down sides of bowl.
Add pork, miso paste and salt and blend approx 8 sec/Reverse/speed 8.
Rinse Thermo bowl with water and bring 1L to the boil 8 min/100℃/speed 3.
Roll pork into walnut sized balls and coat each ball in rice. Place into a paper lined Varoma tray and dish. OR use an authentic bamboo steamer with as many layers as you like. They will steam wonderfully.
Steam for 20 min/Varoma/speed 4.
Mix ingredients for dipping sauce together with a spoon and serve with cooked meatballs.