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Cook the Rice

1. Combine the rice, water, and salt in a saucepan and bring to a boil over high heat.
2. Cover, reduce the heat to low, and cook for 15 minutes without lifting the lid.
3. 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

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and cook for 4 minutes, until softened. Add the garlic and cook for another 30 seconds.
3. Add the ground turkey and break it up with a wooden spoon. Cook for 6 to 8 minutes, until no longer pink.
4. 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

1. Whisk the mayonnaise, sriracha, lime juice, honey, and salt together in a small bowl.
2. Taste and add more sriracha if you want more heat.

Assemble the Bowls

1. Divide the rice between four bowls.
2. Top each with the turkey, then the cabbage and cucumber.
3. Drizzle with the sriracha mayo and finish with the green onions and sesame seeds.

• Bring a large pot of heavily salted water to a rolling boil.
• Heat olive oil in a wide skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until deeply browned, about 6–8 minutes. Transfer to a plate and set aside.
• In the same skillet, reduce heat to medium. Add garlic and chili flakes and cook for 2 minutes until fragrant. Deglaze with white wine and let it reduce by half.
• Add the crushed tomatoes and return the sausage to the pan. Season with salt and pepper. Simmer over medium-low heat for 15 minutes.
• Cook penne until 2 minutes shy of al dente. Reserve 1 cup of pasta water before draining.
• Transfer pasta into the sauce. Toss over medium heat for 2 minutes, adding pasta water as needed.

• Divide into bowls, top with Parmigiano and parsley, and finish with a drizzle of olive oil.