Teriyaki Ground Turkey Rice Bowls - 30 minutes! (2024)

Mid-week meals made easy with these Teriyaki Ground Turkey Rice Bowls. With ground turkey and green beans fried in homemade teriyaki sauce, served over fluffy white rice with crunchy cucumbers and quick pickled red onions, these bowls are heaven! I love adding some extra flavour and crunch by topping with fried onions and fresh, thinly sliced green onions before serving.

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These Teriyaki Turkey Rice Bowls are inspired by myTeriyaki Beef Bowls, which are equally as delicious, quick and easy to make! Both recipes are made in under 30 minutes, making them perfect for mid-week meals. They are also both excellent to meal prep if you want a delicious dinner made in advance. For more healthy meals you should definitely try mySmoked Salmon Poke Bowlsor myAsian Ground Chicken Rice Bowls.

What's to Love About Ground Turkey Teriyaki Rice Bowls

• healthy- this delicious recipe is made using healthy, fresh and nutritious ingredients like turkey, fresh veggies and rice, making these teriyaki turkey bowls a balanced and complete meal.
• quick meal- made in just 30 minutes, they are a great option for a quick weeknight dinner.
• allergy friendly- this recipe is gluten free, dairy free, egg free and nut free so perfect for anyone with those allergies or intolerances.
• delicious- this tasty meal its absolutely packed with flavour.

Ingredients Notes & Substitutions

​This recipe is made using simple ingredients, all of which can be found at your local grocery stores. I'll pop the ingredients you will need below along with any notes and possible substitutions. The full list of ingredient quantities and instructions can be found in the recipe card at the bottom of this post.

• lean ground turkey /turkey mince- you can substitute the ground turkey for any other ground meat like ground chicken, ground beef or ground pork.
• extra virgin olive oil- this is just for frying and can be swapped for avocado oil or sesame oil.
• green beans- you can swap the green beans for different veggies like baby corn, snow peas, sugar snap peas or bell peppers.
• edamame beans- I've used shelled edamame beans from the freezer section at the grocery store. To defrost them I just add them to a heat proof jug and top with boiling water. Once defrosted, strain off the water.
• cucumber- I've used Lebanese cucumber but you can also use English cucumber.
• red onion- also known as Spanish onion or purple onion. I love to use a mandolin to very thinly slice the onion before quick pickling.
• rice vinegar / rice wine vinegar- this is for quick pickling the onions. You can also use apple cider vinegar.
• honey- you can swap the honey for pure maple syrup or coconut sugar if preferred.
• fried onions- this is to add crunch to the dish. You can swap for sesame seeds, fried garlic or roughly chopped toasted cashews.
• green onions- also known as Spring onions or eschallots.
• Jasmine rice- I love using Jasmine rice or another medium grain white rice because it is quite quick to cook. If you have more time then you can swap for brown rice. You could also use quinoa in place of rice. Or if you prefer a low carb dinner then you can opt for cauliflower rice.

Homemade Teriyaki Sauce Ingredients

• tamari- I have used Tamari as it is gluten free. You could also use gluten free soy sauce or regular soy sauce if you're not gluten intolerant. You can also use coconut aminos instead of soy sauce or tamari.
• honey
• corn starch
• rice wine vinegar
• ginger paste
• garlic paste

How to Make Turkey Teriyaki Rice Bowl

​I am always a big fan of dinners that are ridiculously easy to make and this is my new favourite. To make these Teriyaki Ground Turkey Rice Bowls, follow the simple instructions below.

​The first step is to quick pickle the red onions. This helps to take some of the bite out of the onions and brings out the sweetness. Add the hot water and honey to a small bowl and stir to dissolve the honey. Add the rice wine vinegar and then onions and toss to combine. Set aside.

Next, cook the rice. Add the rice to a large saucepan and top with water. Swirl the rice around to wash off the starches before pouring into a find mesh strainer. Add the rice back into the bowl and repeat this step another two times. To the rice add the two and a half cups of water. Place on the stovetop and bring to a boil. Boil until most of the water has been absorbed by the rice, place the lid onto the saucepan and turn off the heat.

While the rice is cooking make the teriyaki sauce. To a small saucepan add the tamari, water, rice wine vinegar, honey, ginger paste, garlic paste and cracked black pepper. Turn the heat to low and whisk to combine. Once the honey has dissolved into the sauce, pour a small amount of the sauce into a small bowl. Add the corn starch to the bowl and whisk to combine, making sure there are no lumps. Pour the cornstarch mixture back into the pan and whisk to combine. Continue whisking slowly. As the sauce heats up you will notice that the sauce will darken and begin to thicken. Once it is thick enough to coat the back of a spoon, remove from the heat. This process only takes 5 minutes.

Now cook the turkey. Heat the olive oil in a large skillet or fry pan on a medium heat on the stove top. Add the turkey and brown. Once completely browned, add the teriyaki sauce and green beans. Stir to coat evenly and cook until the beans are warm but still a vibrant green and crunchy.

To serve, divide the rice between four bowls. Top with the edamame beans, thinly sliced cucumbers, turkey mixture, quick pickled red onions, fried onions and thinly sliced green onions. Serve warm.

Storage

This dinner makes seriously great leftovers! Store the leftovers in an airtight container and eat within 3 days. Re-heat before eating.

📖 Recipe

Teriyaki Ground Turkey Rice Bowls

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Course: Mains

Cuisine: Asian

Diet: Gluten Free

Keyword: ground turkey, teriyaki, turkey

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Author: Sarah Bell

See Also

My Favorite Effortless Teriyaki Salmon Baked in the Oven

Equipment

• Chopping Board

• Sharp knife

• Measuring Cups and Spoons

• Whisk

• Large fry pan

• Large saucepan

• Small saucepan

• Heat proof jug

Ingredients

• 1 tablespoon extra virgin olive oil
• 500 grams Ground turkey
• 2 cups Jasmine rice
• 100 grams green beans cut into 1 inch pieces
• 2 stems green onions thinly sliced
• 2 tablespoons fried onions
• 1 cup edamame beans shelled
• 1 medium Lebanese cucumber thinly julienned
• ½ red onion peeled and finely sliced
• 3 tablespoons rice wine vinegar
• 2 tablespoons honey
• 3 tablespoons boiling water

Gluten Free Teriyaki Sauce

• ¼ cup tamari
• 3 tablespoons honey
• ¼ cup water
• ½ teaspoon ginger paste
• ½ teaspoon garlic paste
• Cracked black pepper to taste
• 1 tablespoon corn starch
• 1 tablespoon rice wine vinegar

Instructions

• To a small bowl add the boiling water and honey, stir to dissolve. Add the rice wine vinegar and the thinly sliced red onion and stir to combine. Set aside to pickle.

• Add rice to the saucepan and fill with water. Use clean hands to swish the rice around in the water to remove excess starches. Strain off the water and repeat this process another two times.

• Add 2 ½ cups water to the rice in the saucepan. Place on the stovetop and bring to a boil. Once boiling, reduce to a simmer with the lid partially on. Simmer until most of the water has been absorbed. At this point, place the lid on properly and turn off the heat, allowing the rice to steam.

• While the rice is cooking, make the teriyaki sauce. To make the sauce add the tamari, honey, water, ginger, garlic, pepper and rice vinegar to a small saucepan. Whisk well to combine. Pour a small amount of the liquid into a small bowl and add the corn starch. Whisk well to combine until there are no lumps. Pour the slurry back into the sauce mixture. Turn the heat to low and gently warm the sauce, whisking slowly until it thickens slightly and the sauce is glossy. Turn off the heat and set aside.

• Heat the olive oil in a large skillet or frying pan. Add the ground turkey and brown, breaking up with your spatula. Once browned, add the green beans. Top with the sauce and stir to combine.

• While the turkey is browning, prepare the cucumber and edamame beans. Add the edamame beans to a heat proof jug. Top with boiling water. After about 30 seconds, carefully strain the water off.

• Divide the rice between four bowls. Top with the teriyaki turkey and vegetables, thinly sliced cucumber, edamame beans and pickled onion. Finally top with thinly sliced green onions and fried onions before serving.

Notes

Nutrition facts are an estimate only.

Storage

Store in an airtight container for up to 3 days. Reheat before eating.

To meal prep, divide cooked and prepared elements between four seperate airtight containers. Refrigerate for up to 3 days.

Nutrition

Calories: 457kcal | Carbohydrates: 57g | Protein: 39g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 898mg | Potassium: 797mg | Fiber: 4g | Sugar: 25g | Vitamin A: 288IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 3mg

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See Also

Transform boring chicken into a teriyaki masterpiece: the lazy chef's secret - Grill StoryTeriyaki Sauce: Before or After Cooking? The Ultimate Guide - MeatChefToolsSimple Teriyaki Sauce RecipeHibachi Noodles {Japanese Steakhouse Fried Noodle} @ Bake It With Love

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