Make the sauce. In a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, sriracha, water, and cornstarch until smooth. Set aside near the stove.

Prep your add-ins. Mince garlic and ginger. Chop onion or scallions. Slice the bell pepper if using. Have cooked rice ready and warm.

Brown the turkey. Heat oil in a large skillet over medium-high. Add ground turkey and break it up with a spatula. Cook until no longer pink and lightly browned in spots, 5–7 minutes. Drain excess fat if needed.

Build flavor. Add onion (or scallions), garlic, ginger, and bell pepper. Cook 2–3 minutes, stirring often, until fragrant and slightly softened. Season with a pinch of salt and pepper.

Add the sauce. Pour in the sauce and stir well. Let it bubble and thicken, 2–3 minutes, until glossy and clinging to the turkey. If it gets too thick, splash in a tablespoon of water.

Taste and adjust. For more sweetness, add a drizzle of honey. For more heat, add a little extra sriracha. For brightness, add a small splash of rice vinegar.

Assemble the bowls. Spoon rice into bowls. Top with sticky turkey, then garnish with sliced scallions, sesame seeds, and herbs if using. Add quick sides like cucumber slices, shredded carrots, or steamed broccoli.

Serve hot. Enjoy immediately while the glaze is shiny and the rice is fluffy.