Save Pin My neighbor knocked on my door one Tuesday evening holding a plastic container with this exact bowl inside, still warm. She'd made too much, she said, but really I think she just wanted me to try it. The sauce had soaked into the rice just enough, and the crunch of the vegetables against the soft turkey was so satisfying I texted her for the recipe before I even finished eating. Now it's my go-to when I want something that feels indulgent but comes together faster than ordering takeout.
I started making this for my weekly meal prep after a particularly chaotic month at work. There was something calming about the rhythm of slicing vegetables into neat little piles and watching the turkey brown in the pan. My coworker saw me eating it at my desk one afternoon and asked if I'd brought lunch from a restaurant. I just smiled and said it took me twenty minutes the night before.
Ingredients
- Rice vinegar: This is the backbone of the sauce, giving it that bright, clean tang that balances the richness of the mayo.
- Mayonnaise: It makes the sauce creamy and helps it cling to every grain of rice and piece of turkey.
- Sweet chili sauce: The secret weapon here, it adds sweetness and a subtle kick without overwhelming the other flavors.
- Sriracha: Adjust this to your own heat tolerance, I like two tablespoons but my sister uses half that and it's still delicious.
- Honey: A little honey rounds out the heat and acidity, making the sauce taste more complex than the sum of its parts.
- Garlic and ginger: Freshly minced and grated, these two bring warmth and depth that jarred versions just can't match.
- Ground turkey: It stays tender and absorbs the soy and sesame flavors beautifully, plus it's leaner than beef without being dry.
- Soy sauce and sesame oil: These season the turkey with that umami richness and nutty aroma that make the whole bowl smell amazing.
- Long-grain white rice: Fluffy and neutral, it soaks up the sauce without getting mushy.
- Carrot, cucumber, and red cabbage: The holy trinity of crunch, they add color, freshness, and texture that make every bite interesting.
- Scallions and sesame seeds: The final flourish, they add a pop of color and toasty nuttiness that ties everything together.
- Lime wedges: A squeeze of lime right before eating brightens the whole bowl and wakes up all the flavors.
Instructions
- Cook the rice:
- Start your rice first so it's ready when everything else is done. Keep it covered and warm while you prep the rest.
- Make the bang bang sauce:
- Whisk everything together in a small bowl until smooth and taste it, adjusting the Sriracha or honey until it hits that sweet-spicy balance you love. This sauce should make you want to lick the spoon.
- Brown the turkey:
- Heat the oil until it shimmers, then add the turkey and break it up as it cooks, letting it get a little golden in spots for extra flavor. Don't rush this step, properly browned turkey tastes so much better.
- Season the turkey:
- Stir in the soy sauce, sesame oil, salt, and pepper, letting everything cook together for a minute or two so the flavors meld. The kitchen will smell incredible at this point.
- Assemble the bowls:
- Divide the warm rice among four bowls, then top with turkey and arrange your vegetables in neat little piles or toss them on casually, whatever feels right. Drizzle the bang bang sauce generously over everything, then finish with scallions, sesame seeds, and cilantro.
- Serve with lime:
- Set a lime wedge on the side of each bowl and let everyone squeeze their own over the top before mixing it all together. That bright citrus hit right before the first bite makes all the difference.
Save Pin The first time I made this for friends, I set out all the toppings in little bowls and let everyone build their own. It turned into this fun, interactive dinner where we all customized our heat levels and veggie ratios. One friend loaded hers with extra cucumber, another went heavy on the sauce, and we spent the whole meal comparing bites and laughing. It's been our unofficial girls' night dinner ever since.
Making It Your Own
This bowl is a blank canvas for whatever vegetables you have lying around. I've added snap peas, shredded Brussels sprouts, and even roasted sweet potato when I had leftovers. If you want more protein, a soft-boiled egg on top is a beautiful addition. Some nights I swap the turkey for ground chicken or even crispy tofu, and the sauce works just as well.
Storage and Meal Prep
These bowls are perfect for making ahead. I pack the rice, turkey, and veggies in separate containers and keep the sauce in a small jar. When it's time to eat, I reheat the rice and turkey together in the microwave, add the fresh vegetables, and drizzle the cold sauce right over the top. It stays good in the fridge for three days, and honestly, the flavors get even better after a night of sitting together.
A Few Last Thoughts
If you're new to making rice bowls at home, this is the perfect place to start. It's forgiving, fast, and tastes like you spent way more effort than you actually did. The sauce doubles easily, so I almost always make extra to keep in the fridge for drizzling over roasted vegetables or using as a dip for spring rolls.
- For a gluten-free version, just swap in tamari instead of soy sauce and double-check your sweet chili sauce label.
- If you like things spicier, add a pinch of red pepper flakes to the turkey while it cooks for an extra layer of heat.
- Leftover sauce keeps in the fridge for up to a week and makes everything taste better, trust me on this.
Save Pin This bowl has saved me on more busy weeknights than I can count, and it never gets old. I hope it becomes one of those recipes you turn to when you want something satisfying, colorful, and just a little bit special without any fuss.
Recipe FAQs
- → What makes bang bang sauce special?
The signature bang bang sauce combines creamy mayonnaise with sweet chili sauce, tangy rice vinegar, spicy Sriracha, honey, garlic, and fresh ginger for a perfect balance of heat, sweetness, and creaminess that coats the turkey beautifully.
- → Can I adjust the spice level?
Absolutely. Start with one tablespoon of Sriracha and taste the sauce before adding more. You can also reduce the Sriracha for mild heat or increase it up to two tablespoons for extra kick.
- → What rice works best for these bowls?
Long-grain white rice creates fluffy, separate grains that pair perfectly with the sauce. Brown rice adds nutty flavor and fiber, while cauliflower rice offers a low-carb alternative.
- → How do I store leftovers?
Store components separately in airtight containers for up to 3 days. Keep the turkey with sauce, rice, and vegetables in different containers. Reheat the turkey and rice gently, then assemble fresh bowls with cold vegetables.
- → Can I make this gluten-free?
Yes. Substitute regular soy sauce with tamari or certified gluten-free soy sauce. Double-check that your sweet chili sauce and other condiments are certified gluten-free as well.
- → What other vegetables can I add?
Try bell pepper strips, snap peas, shredded radishes, or edamame for extra crunch and color. Sautéed mushrooms or blanched broccoli also work well as warm vegetable additions.