Cook the rice: Make 4 cups of cooked rice according to package directions. Fluff and keep warm. Leftover or microwaveable rice works well here.

Prep the sauce: In a small bowl, whisk soy sauce, water or broth, brown sugar or honey, rice vinegar, and mirin. In a separate cup, mix cornstarch with 1 tablespoon water to make a slurry. Set both aside.

Chop and prep add-ins: Mince the garlic, grate the ginger, and slice the green onions. Cut any veggies into bite-size pieces.

Sauté the veggies: Heat 1 tablespoon oil in a large skillet over medium-high. Add broccoli, snap peas, or bell pepper. Season with a pinch of salt and cook 3–4 minutes until crisp-tender. Transfer to a plate.

Brown the turkey: Add another splash of oil if needed. Add ground turkey, breaking it up with a spatula. Season with a little salt and pepper. Cook 5–7 minutes until no longer pink and lightly browned.

Add aromatics: Stir in garlic and ginger. Cook 30–60 seconds until fragrant. Don’t let them burn.

Pour in the sauce: Stir the soy mixture into the turkey and bring to a simmer for 1–2 minutes.

Thicken: Stir the cornstarch slurry, then pour it in while stirring. Simmer 1–2 minutes until glossy and thick. If you want heat, add red pepper flakes or a squeeze of sriracha.

Finish the filling: Return the sautéed veggies to the pan. Toss to coat. Turn off the heat and stir in 1 teaspoon sesame oil for shine and aroma. Taste and adjust sweetness, salt, or acidity.

Assemble the bowls: Spoon rice into bowls. Top with the teriyaki turkey and veggies. Garnish with green onions and sesame seeds. Add a squeeze of lime if you like.