1. Rinse the rice under cool water until the water runs mostly clear, then cook according to the package directions. Fluff with a fork, cover, and keep warm.

2. While the rice cooks, chop the lettuce, shred the cabbage and carrots (if not pre-shredded), slice the cucumber, and chop the green onions and cilantro. Set the veggies aside.

3. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the ground turkey and cook, breaking it into small crumbles, until no longer pink and lightly browned. Season with a small pinch of salt.

4. Stir in the minced garlic and grated ginger. Cook for about 30 seconds, just until fragrant, stirring so the aromatics don’t burn.

5. In a small bowl, whisk together the 3 tablespoons soy sauce, hoisin sauce, rice vinegar, honey, lime juice, and sriracha. Pour this mixture over the turkey and stir to coat. Let the turkey simmer for 2–3 minutes, until the sauce thickens slightly and clings to the meat. Taste and adjust seasoning with extra lime or sriracha if desired.

6. To make the peanut-lime style drizzle, whisk together the peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, sesame oil, and warm water. Add more warm water a little at a time until the sauce is smooth and pourable.

7. Build the bowls by adding a scoop of warm rice to each bowl, then a generous handful of chopped lettuce. Spoon the saucy ground turkey over the center. Arrange the shredded cabbage, shredded carrots, and cucumber slices around the turkey.

8. Top each bowl with green onions, cilantro, and toasted sesame seeds. Drizzle with the peanut sauce and serve with extra lime wedges and sauce on the side for anyone who wants more.