Sriracha Mayo Turkey Rice Bowls
Everything comes together in about 45 minutes, and the sriracha mayo is the part you’ll end up putting on everything else in your fridge.
Ingredients
Units
Scale
Rice
- 1 1/2 cups jasmine rice, rinsed
- 2 1/4 cups water
- 1 teaspoon kosher salt
- 1 tablespoon rice vinegar
Seasoned Ground Turkey
- 1 pound ground turkey
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Sriracha Mayo
- 1/3 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon lime juice
- 1 teaspoon honey
- Pinch of kosher salt
For Serving
- 2 cups shredded red cabbage
- 1 English cucumber, thinly sliced
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
Cook the Rice
- Combine the rice, water, and salt in a saucepan and bring to a boil over high heat.
- Cover, reduce the heat to low, and cook for 15 minutes without lifting the lid.
- Remove from the heat and let it sit, still covered, for 10 minutes. Fluff with a fork and stir in the rice vinegar.
Brown the Turkey
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion and cook for 4 minutes, until softened. Add the garlic and cook for another 30 seconds.
- Add the ground turkey and break it up with a wooden spoon. Cook for 6 to 8 minutes, until no longer pink.
- Stir in the chili powder, cumin, smoked paprika, soy sauce, tomato paste, salt, and pepper. Cook for 3 more minutes, until the mixture looks glossy and smells toasted.
Make the Sriracha Mayo
- Whisk the mayonnaise, sriracha, lime juice, honey, and salt together in a small bowl.
- Taste and add more sriracha if you want more heat.
Assemble the Bowls
- Divide the rice between four bowls.
- Top each with the turkey, then the cabbage and cucumber.
- Drizzle with the sriracha mayo and finish with the green onions and sesame seeds.
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