My mother used to make simple rice bowls when I was young, but she usually relied on bottled sauces because she didn’t have time to make anything from scratch. Her version was always good, but the flavor in mine is fresher, smoother, and less salty because I use homemade teriyaki sauce. This Ground Turkey Teriyaki Rice Bowl is one of the easiest meals I make when I want something flavorful but still light and nourishing. The sweet and savory sauce coats the turkey beautifully, and the fresh vegetables give every bite color and crunch. It tastes like your favorite takeout but cleaner, softer, and much more balanced.

I have made this meal countless times, especially on busy days when I want something wholesome. I use fresh garlic and ginger because they bring out a brighter, deeper aroma that makes the whole dish taste more lively. I use a cornstarch slurry to thicken the sauce so it coats the meat beautifully. Always whisk the slurry right before adding it in — it keeps the sauce smooth and silky. These little habits make the meal feel more thoughtful every time.

You can serve this dish over fluffy white rice, some quinoa, also with brown rice if you want something more fiber-rich. You can even try cauliflower rice for a low-carb option. This recipe is flexible, gentle, and easy to personalize depending on what you have available.

It’s Perfect For:

• Quick weeknight dinners that don’t need much cleanup
• Meal prep for busy workweeks
• Families with picky eaters who enjoy mild flavors
• Light, balanced meals that still feel cozy
• Packed lunches that reheat beautifully

Ingredients

• 1 lb ground turkey
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 cup low-sodium soy sauce
• 1/4 cup water
• 2 tablespoons brown sugar
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1/4 cup cold water (for cornstarch slurry)
• 1 cup shredded carrots
• 1 cup steamed broccoli florets
• Cooked white rice or brown rice, for serving
• Sesame seeds (optional)
• Sliced green onions, for garnish

Kitchen Equipment You’ll Need

• A large skillet or sauté pan
• A mixing bowl for the sauce
• A wooden spoon or heatproof spatula
• A small bowl or cup for the cornstarch slurry
• A rice cooker or pot for preparing your grain

How to Make Ground Turkey Teriyaki Rice Bowl

Step 1

Prepare the teriyaki sauce: In a small bowl, whisk together the soy sauce, 1/4 cup water, brown sugar, honey, and rice vinegar until the sugar dissolves. In a separate cup, mix the cornstarch with 1/4 cup cold water to form a smooth slurry. Set both aside—you’ll add them to the pan later to thicken the sauce.

Step 2

Cook the ground turkey: Heat olive oil in a large skillet over medium heat. Add the ground turkey and break it into small pieces using a spatula. Allow it to cook for 5–7 minutes, stirring occasionally, until the turkey is no longer pink and begins to brown slightly. If there is excess liquid, drain it carefully before continuing. This helps the sauce stick better to the meat.

Step 3

Add garlic and ginger: Stir in the minced garlic and grated ginger. Cook for another 1–2 minutes, letting the aromatics bloom and infuse the turkey with flavor. You should smell the garlic and ginger becoming fragrant.

Step 4

Pour in the teriyaki sauce: Give the prepared teriyaki sauce one last stir, then pour it into the skillet with the turkey. Mix thoroughly so the meat is evenly coated. Bring the mixture to a gentle simmer for 2–3 minutes.

Step 5

Thicken the sauce: Stir the cornstarch slurry again (it settles quickly!) and slowly stream it into the skillet while stirring constantly. Continue cooking for 3–4 minutes, or until the sauce becomes glossy and thick enough to cling to the turkey. If you want it even thicker, simmer an additional minute.

Step 6

Add vegetables: Mix in the shredded carrots and steamed broccoli. Let them warm through for 1–2 minutes. The carrots should stay slightly crisp for texture, while the broccoli adds color and freshness.

Step 7

Assemble your bowls: Scoop warm rice into serving bowls. Spoon the teriyaki ground turkey mixture on top, making sure to get plenty of sauce. Garnish with sesame seeds and sliced green onions for a bright, fresh finish.

Tips for the Best Ground Turkey Teriyaki Rice Bowl

• Brown the turkey well: Let it sit for a minute before stirring so it caramelizes slightly.
  This helps the sauce cling to the meat better.
• Fresh ginger matters: It gives a natural warmth you can’t get from bottled substitutes.
  The aroma becomes sweeter as it cooks.
• Don’t rush the simmer: A gentle bubble helps the sauce thicken smoothly.
  High heat can burn the sugars and create bitterness.
• Taste before adding salt: Soy sauce already brings plenty of saltiness.
  Adjust after the sauce cooks down, not before.
• Keep vegetables crisp: Add them at the end to preserve color and texture.
  It keeps the dish lighter and more refreshing.
• Stir the slurry once more: Cornstarch sinks fast, so a quick stir prevents lumps.
  This gives you a glossy, even finish.
• Garnish right before serving: Fresh toppings brighten the bowl instantly.
  They add texture and keep the dish visually beautiful.

Optional Ingredients

• Red pepper flakes for heat
• Pineapple chunks for sweetness
• Snap peas or green beans for crunch
• A drizzle of sesame oil
• Fresh cilantro
• Mushrooms for extra umami

How to Serve Ground Turkey Teriyaki Rice Bowl

I love serving this dish over a warm bed of fluffy rice because the grains absorb the teriyaki sauce so gently, making every bite soft, flavorful, and comforting. I usually choose jasmine or long-grain white rice, but brown rice and basmati also work well depending on how hearty I want the bowl to feel. The warmth of the rice balances the tender turkey perfectly, and it creates that cozy, homemade feeling that always makes me slow down and enjoy my meal.

I also like building the bowl with layers instead of mixing everything all together right away. I start with rice at the bottom, spoon a generous amount of glossy turkey on top, then arrange the vegetables along the sides to keep the colors vibrant. Sometimes I add sliced cucumbers, shredded cabbage, or even a soft-boiled egg to create more texture. Serving it this way makes the bowl feel beautiful, more personal, and almost restaurant-style even though it’s so easy to prepare.

I often serve this family-style by laying out everything on the table: rice, turkey, vegetables, and toppings. This lets everyone create their own bowl depending on their taste — more sauce, less rice, extra vegetables, or additional toppings. It turns a simple dinner into a warm and interactive little moment, and people always enjoy customizing their own plates. It’s an easy way to make a simple dish feel generous and inviting.

Is Ground Turkey Teriyaki Rice Bowl Healthy?

Yes, this dish is considered a healthy choice because ground turkey is lean, high in protein, and lower in fat than many other meats. When paired with fresh vegetables and a controlled amount of homemade sauce, it creates a balanced and nutritious meal.

The homemade teriyaki sauce allows you to adjust the sugar and sodium levels to your liking, making it much lighter than store-bought versions. The combination of protein, veggies, and rice gives you steady energy without feeling heavy or overly sweet.

Variations and Substitutions

• Spicy Version: Add chili flakes, sriracha, or chili garlic paste to the sauce.
  This gives the bowl more heat without overpowering the sweetness.
  Perfect if you enjoy bold flavors.
• Low-Carb Version: Use cauliflower rice instead of regular rice.
  Add extra vegetables to make the bowl feel fuller.
  Lower the brown sugar slightly to reduce carbs.
• Kid-Friendly Version: Skip the ginger if your kids are sensitive to strong flavors.
  Add a bit more honey for a gentler sweetness.
  Use finely chopped vegetables so kids enjoy them more easily.
• High-Protein Version: Mix in edamame or scrambled eggs at the end.
  Choose extra-lean ground turkey for cleaner macros.
  Great for post-workout meals.
• Veggie-Heavy Version: Increase the broccoli, carrots, and add bell peppers.
  Double the vegetables without adjusting the sauce.
  Adds color, crunch, and extra vitamins.
• Beef Substitute: Use lean ground beef for a richer flavor.
  Drain excess fat before adding the sauce.
  Works great when you want something heartier.
• Gluten-Free Version: Use tamari or gluten-free soy sauce.
  Everything else remains exactly the same.
  Perfect for gluten-sensitive diets.
• Pineapple Teriyaki Version: Stir pineapple chunks into the turkey during the last 2 minutes.
  The sweet acidity balances the savory sauce beautifully. Adds a tropical twist that feels refreshing.

How to Store & How to Reheat

Store the cooked turkey, rice, and vegetables separately in airtight containers for the best texture. This keeps the rice from absorbing too much sauce and prevents the vegetables from becoming soggy. The turkey lasts up to three days in the refrigerator, and you can easily portion it for meal prep.

To reheat, warm the turkey mixture in a pan over medium heat and add a splash of water if it thickened too much in the fridge. Reheat the rice in the microwave with a damp paper towel on top to bring back its softness. Once everything is warm, assemble your bowl again and add fresh toppings if you like.

Frequently Asked Questions About Ground Turkey Teriyaki Rice Bowl

Can I use ground chicken instead of turkey?
Yes, ground chicken works beautifully and cooks almost exactly the same way. The flavor will be slightly lighter, but the teriyaki sauce adds enough depth to keep the dish satisfying. Just watch the cooking time because chicken can dry out faster. A teaspoon of sesame oil at the end adds moisture and flavor.

Can I freeze this dish?
Yes, the cooked turkey freezes very well, especially with sauce coating it to prevent dryness. Store it in airtight containers or freezer bags with as much air removed as possible. It can last up to two months in the freezer. When reheating, add a splash of water or broth to revive the sauce.

Can I use store-bought teriyaki sauce?
You can, but store-bought sauces tend to be much saltier and sweeter. If using one, add fresh garlic or ginger to give it a brighter taste. You may even want to dilute it with a tablespoon of water if it’s too thick. Homemade teriyaki still gives the cleanest, freshest flavor.

Is this recipe good for meal prep?
Definitely — this is one of the easiest recipes for weekly meal prep. The turkey reheats well and stays flavorful for days. Just store the rice separately so it doesn’t become soggy. Many people say it tastes even better the next day because the flavors settle in.

Ground Turkey Teriyaki Rice Bowl Recipe

Recipe by Maria MeyerCourse: Main DishCuisine: Asian-InspiredDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Enjoy a flavorful and healthy Ground Turkey Teriyaki Rice Bowl made with tender turkey, fresh veggies, and a sweet-savory homemade teriyaki sauce. Learn how to serve it, customize it, store leftovers, and make easy variations for quick weeknight dinners.

Ingredients

• 1 lb ground turkey

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 1 teaspoon grated ginger

• 1/4 cup low-sodium soy sauce

• 1/4 cup water

• 2 tablespoons brown sugar

• 1 tablespoon honey

• 1 tablespoon rice vinegar

• 1 tablespoon cornstarch

• 1/4 cup cold water (for cornstarch slurry)

• 1 cup shredded carrots

• 1 cup steamed broccoli florets

• Cooked white rice or brown rice, for serving

• Sesame seeds (optional)

• Sliced green onions, for garnish

Directions

• Prepare the teriyaki sauce: In a small bowl, whisk together the soy sauce, 1/4 cup water, brown sugar, honey, and rice vinegar until the sugar dissolves. In a separate cup, mix the cornstarch with 1/4 cup cold water to form a smooth slurry. Set both aside—you’ll add them to the pan later to thicken the sauce.
• Cook the ground turkey: Heat olive oil in a large skillet over medium heat. Add the ground turkey and break it into small pieces using a spatula. Allow it to cook for 5–7 minutes, stirring occasionally, until the turkey is no longer pink and begins to brown slightly. If there is excess liquid, drain it carefully before continuing. This helps the sauce stick better to the meat.
• Add garlic and ginger: Stir in the minced garlic and grated ginger. Cook for another 1–2 minutes, letting the aromatics bloom and infuse the turkey with flavor. You should smell the garlic and ginger becoming fragrant.
• Pour in the teriyaki sauce: Give the prepared teriyaki sauce one last stir, then pour it into the skillet with the turkey. Mix thoroughly so the meat is evenly coated. Bring the mixture to a gentle simmer for 2–3 minutes.
• Thicken the sauce: Stir the cornstarch slurry again (it settles quickly!) and slowly stream it into the skillet while stirring constantly. Continue cooking for 3–4 minutes, or until the sauce becomes glossy and thick enough to cling to the turkey. If you want it even thicker, simmer an additional minute.
• Add vegetables: Mix in the shredded carrots and steamed broccoli. Let them warm through for 1–2 minutes. The carrots should stay slightly crisp for texture, while the broccoli adds color and freshness.
• Assemble your bowls: Scoop warm rice into serving bowls. Spoon the teriyaki ground turkey mixture on top, making sure to get plenty of sauce. Garnish with sesame seeds and sliced green onions for a bright, fresh finish.