How to make it
Create the sauce mix by heating the rice vinegar, sugar, and salt in a small pot until dissolved.
Heat the vegetable oil over medium-high heat. Cut each Quorn Meatball in half, then toss them in a pan with hot vegetable oil and until the meatballs become golden brown and caramelized. Season with a dash of salt and plenty of black pepper.
Pour the sauce mix over the sliced carrot, cucumber, and daikon in a bowl and allow them to chill while you complete the next steps.
Spread a generous layer of Sriracha Mayo on the top sides of each baguette, then follow with 2 meatball halves (flat side-down so they don’t roll out!).
Follow with the pickled vegetables and finish with fresh herbs.