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Line baking sheet with plastic wrap.
In large bowl, mix all meatball ingredients.
Have bowl of cold water nearby, wet hands and roll about a tablespoonful of meat mixture into 1-inch meatballs.
Rewet hands each time. Arrange on prepared baking sheet. Cover and chill for 1 hour or more.
Toss carrots, daikon, rice vinegar, sugar, salt and sesame oil in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
Meanwhile, preheat oven to 300 F.
Heat skillet over medium heat. Add meatballs and brown.
Put browned meatballs in cooking sheet lined with foil then finish cooking in the oven - about 5 minutes.
Mix well ½ cup mayonnaise and 1 teaspoon of hot chili sauce (more or less to taste).
Cut each baguette horizontally in half. Pull out enough bread from each half to make space for meatballs.
Spread hot chili mayonnaise inside cavity of each bread.
Put drained vinegar carrots and daikon then 4-5 meatballs in each bread.
Put on some cilantro sprigs.