Fast, glossy, and deeply savory, this teriyaki turkey rice bowl tastes like your favorite takeout with fresher ingredients and a lighter touch. Juicy ground turkey gets coated in a homemade teriyaki sauce and piled over steamy rice with crisp veggies for a colorful, satisfying meal. Perfect for busy weeknights and easy meal prep.
Why You’ll Love This Teriyaki Turkey Rice Bowl
- Big teriyaki flavor with simple pantry staples
- Ready in about 25 minutes from start to finish
- Lighter than takeout but still incredibly satisfying
- Easy to customize with your favorite veggies
- Great for meal prep and freezer friendly
Teriyaki Turkey Rice Bowl Ingredients & Substitutions
For the Teriyaki Sauce
- 1/3 cup low sodium soy sauce
- 1/3 cup water
- 2 tablespoons brown sugar or honey
- 2 tablespoons mirin or dry sherry
- 1 tablespoon rice vinegar or apple cider vinegar
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch mixed with 2 teaspoons cold water
For the Bowl
- 1 tablespoon neutral oil
- 1 pound ground turkey, 93 percent lean
- 4 cups cooked white or brown rice
- 2 cups steamed broccoli florets
- 1 cup shredded carrots
- 1 cup shelled edamame, optional
- 3 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Red pepper flakes or sriracha, to taste
Easy Substitutions
- Gluten free: use tamari or coconut aminos and confirm mirin is GF
- No mirin: sub 1 tablespoon extra water plus 1 teaspoon sugar
- No brown sugar: use honey, maple syrup, or coconut sugar
- No turkey: swap ground chicken, beef, or crumbled extra firm tofu
- Veggies: use green beans, snap peas, zucchini, or bell peppers
Step-by-Step Instructions to Make Teriyaki Turkey Rice Bowl
Cook the rice
Start your rice according to package directions so it is ready when the turkey is done. Fluff with a fork and keep warm.
Whisk the sauce
In a bowl, whisk soy sauce, water, brown sugar, mirin, rice vinegar, garlic, ginger, and sesame oil. In a separate small bowl, mix cornstarch with cold water until smooth.
Brown the turkey
Heat oil in a large skillet over medium high. Add ground turkey and break it up. Cook 5 to 7 minutes until no pink remains and edges are lightly browned. Season with a pinch of salt only if needed.
Glaze the turkey
Pour the teriyaki sauce into the skillet and bring to a simmer. Stir in the cornstarch slurry. Cook 1 to 2 minutes, stirring, until the sauce is glossy and clings to the turkey. If it gets too thick, splash in a tablespoon of water.
Steam the veggies
While the turkey simmers, steam broccoli and edamame until crisp tender. Keep carrots raw for crunch or steam briefly if you prefer.
Assemble and finish
Spoon rice into bowls, top with teriyaki turkey, broccoli, carrots, and edamame. Finish with scallions, sesame seeds, and a pinch of red pepper flakes or a drizzle of sriracha.
Tips for Success
- Use 93 percent lean turkey for the best balance of flavor and tenderness
- Let the turkey brown before stirring for deeper savory notes
- Simmer the sauce just until thick and shiny to keep it silky
- For perfect texture, add the cornstarch slurry after the sauce is hot
- Ground turkey is done when it reaches 165 F internal temperature
- Make it meal prep friendly by packing rice, turkey, and veggies in separate sections
Variations of Teriyaki Turkey Rice Bowl
- Spicy teriyaki: add gochujang or a teaspoon of chili paste to the sauce
- Pineapple twist: stir in 1 cup diced pineapple during the glaze step
- Veggie loaded: bulk up with mushrooms, bell peppers, or cabbage
- Noodle bowl: swap rice for soba or udon noodles
- Tofu version: pan crisp crumbled extra firm tofu and proceed with the sauce
Serving Suggestions: What to Pair with Teriyaki Turkey Rice Bowl
- Miso soup or a simple broth with scallions
- Quick cucumber salad with rice vinegar and sesame
- Roasted or air fried edamame with sea salt
- Steamed greens like bok choy with a splash of soy
- Green tea or chilled barley tea for a refreshing sip
Storage & Reheating Instructions
- Refrigerate: store in airtight containers for up to 4 days
- Freeze: portion cooled turkey and rice separately for up to 3 months
- Reheat: microwave in 60 second bursts, stirring, or warm in a skillet with a splash of water until hot
- Keep texture: store toppings like scallions and sesame seeds separately and add after reheating
Memories Made Around the Table
This was my go to study night bowl in culinary school, a quick stir at the stove, a cloud of gingery steam, and dinner that tasted like a small victory after a long day.
FAQs
Can I use store bought teriyaki sauce?
Yes. Use about 3/4 cup. If it is very sweet, add a splash of water and a dash of soy to balance. You may not need the cornstarch slurry.
How do I make it gluten free?
Use tamari or coconut aminos and a certified gluten free mirin. Confirm all condiments are gluten free.
Can I make it without sugar?
Use honey or maple to taste, or reduce the sweetener and let the sauce cook down for natural sweetness from the aromatics.
How can I keep the turkey from drying out?
Avoid overcooking, use 93 percent lean turkey, and glaze with the sauce right at the end so it stays juicy.
Final Thoughts
This teriyaki turkey rice bowl is proof that weeknight cooking can be fast, wholesome, and wildly craveable. Prep a batch today and enjoy easy, delicious lunches and dinners all week.
Teriyaki Turkey Rice Bowl (25-Minute Dinner)
Equipment
- 1 Large Skillet
- 1 Medium saucepan (for rice) or rice cooker
- 1 Mixing Bowl
- 1 Whisk
- 1 Steamer basket or microwave steamer (optional)
Ingredients
For the Teriyaki Sauce
- 0.33 cup low sodium soy sauce
- 0.33 cup water
- 2 tablespoon brown sugar or honey
- 2 tablespoon mirin or dry sherry
- 1 tablespoon rice vinegar or apple cider vinegar
- 3 clove garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon toasted sesame oil
- 2 teaspoon cornstarch mixed with 2 teaspoons cold water
For the Bowl
- 1 tablespoon neutral oil
- 1 pound ground turkey 93% lean
- 4 cup cooked rice white or brown
- 2 cup broccoli florets steamed
- 1 cup carrots shredded
- 1 cup shelled edamame optional
- 3 scallions thinly sliced
- 1 tablespoon toasted sesame seeds
- red pepper flakes or sriracha to taste
Instructions
Cook the rice
- Start your rice according to package directions so it is ready when the turkey is done. Fluff with a fork and keep warm.
Whisk the sauce
- In a bowl, whisk soy sauce, water, brown sugar, mirin, rice vinegar, garlic, ginger, and sesame oil. In a separate small bowl, mix cornstarch with cold water until smooth.
Brown the turkey
- Heat oil in a large skillet over medium-high. Add ground turkey and break it up. Cook 5 to 7 minutes until no pink remains and edges are lightly browned. Season with a pinch of salt only if needed.
Glaze the turkey
- Pour the teriyaki sauce into the skillet and bring to a simmer. Stir in the cornstarch slurry. Cook 1 to 2 minutes, stirring, until the sauce is glossy and clings to the turkey. If it gets too thick, splash in a tablespoon of water.
Steam the veggies
- While the turkey simmers, steam broccoli and edamame until crisp-tender. Keep carrots raw for crunch or steam briefly if you prefer.
Assemble and finish
- Spoon rice into bowls, top with teriyaki turkey, broccoli, carrots, and edamame. Finish with scallions, sesame seeds, and a pinch of red pepper flakes or a drizzle of sriracha.