Teriyaki Turkey Rice Bowls (Printable)
Ground turkey glazed in teriyaki, served over fluffy jasmine rice with crisp vegetables and sesame garnish.
# What goes in:
→ Meats
01 - 1 pound ground turkey
→ Vegetables
02 - 1 medium carrot, julienned
03 - 1 red bell pepper, thinly sliced
04 - 1 cup snap peas, trimmed
05 - 2 green onions, sliced
06 - 1 tablespoon fresh ginger, grated
07 - 2 garlic cloves, minced
→ Teriyaki Sauce
08 - 1/3 cup low-sodium soy sauce
09 - 1/4 cup water
10 - 2 tablespoons honey or brown sugar
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon sesame oil
13 - 1 tablespoon cornstarch, mixed with 2 tablespoons water
→ Rice
14 - 1 1/4 cups jasmine or short-grain rice
15 - 2 cups water
→ Garnishes
16 - 1 tablespoon sesame seeds
17 - Extra sliced green onions
# Directions:
01 - Rinse rice under cold water until the water runs clear. Combine rice and 2 cups water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let stand covered.
02 - While rice cooks, heat 1 teaspoon sesame oil in a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it up with a spatula, until browned and no longer pink. Transfer turkey to a plate.
03 - In the same pan, add another teaspoon sesame oil. Sauté garlic and ginger for 30 seconds until fragrant. Add carrot, bell pepper, and snap peas. Cook for 3 to 4 minutes until just tender.
04 - Return turkey to the pan. In a small bowl, whisk together soy sauce, 1/4 cup water, honey, rice vinegar, and cornstarch slurry. Pour the sauce mixture into the skillet and stir well to coat. Simmer for 2 to 3 minutes until the sauce is glossy and thickened. Stir in the sliced green onions.
05 - Fluff rice with a fork and divide among serving bowls. Top with teriyaki turkey mixture and vegetables. Garnish with sesame seeds and extra green onions if desired.
# Expert Advice:
01 -
- Once you master the quick homemade teriyaki sauce, you’ll start making double batches ‘just in case’.
- It’s the kind of weeknight meal that tastes so fresh and satisfying, everyone’s bowls disappear before you set down your own fork.
02 -
- I once rushed the cornstarch step and ended up with little clumps instead of silky sauce—always dissolve it completely in water first.
- Letting the turkey brown without constant stirring really amps up the flavor and gives addictive texture.
03 -
- Taste the sauce before it hits the pan—a tiny adjustment of vinegar or sweetness can transform the balance.
- Getting those veggies just-tender keeps the bowl feeling fresh, not soggy.