Fusion Turkey Rice Bowl

• 150 g Jasmine rice
• 1 medium Cucumber, firm
• 1 large Carrot
• 3 tbsp Mayonnaise
• 2 tsp Sriracha
• 3 Spring onion
• 15 g Ginger root, firm and fresh
• 2 cloves Garlic
• 350 g Minced turkey
• 45 ml Soy sauce
• 1 tbsp Honey
• 1 tbsp Roasted sesame seeds

1. Rinse the jasmine rice until the water runs mostly clear, then cook it in a saucepan with enough water to cover by about 2 cm. Bring to the boil, cover and steam on low for 10 to 12 minutes, then rest off the heat for 5 minutes before fluffing.
2. Cut the cucumber in half lengthways and slice, then peel and grate the carrot. In a small bowl, mix the mayonnaise with the sriracha until smooth.
3. Slice the spring onions, keeping the whites and greens separate. Finely grate the ginger and crush the garlic.
4. Heat a wok over medium-high heat and add the minced turkey with the spring onion whites. Cook for 6 to 8 minutes, stirring and breaking it up, until browned and cooked through.
5. Add the ginger and garlic and stir-fry for 30 seconds until fragrant. Pour in the soy sauce and honey, then bubble for 1 to 2 minutes until glossy and coating the turkey.
6. Divide the rice between bowls and top with the glazed turkey, cucumber and carrot. Drizzle with the sriracha mayonnaise, scatter over the spring onion greens and finish with the roasted sesame seeds.

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