Start by rinsing the jasmine rice under cold water until the water runs mostly clear. This helps remove excess starch and keeps the rice fluffy.

In a medium saucepan, combine the rice, water, and salt. Bring it to a boil over medium-high heat. Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.

When the rice is done cooking, turn off the heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork.

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Stir until the sauce becomes smooth and creamy.

Taste it and adjust the spice if needed. If you like more heat, add a little extra sriracha.

Set the sauce aside while you cook the turkey.

Heat olive oil in a large skillet over medium heat.

Add the minced garlic and grated ginger. Cook for about 30 seconds until fragrant.

Add the ground turkey and break it apart with a spatula. Cook for about 6–8 minutes until the turkey is fully cooked and lightly browned.

Stir in soy sauce, hoisin sauce, sesame oil, brown sugar, and black pepper. Continue cooking for another 2–3 minutes so the flavors combine and the turkey gets slightly caramelized.

Spoon a generous portion of warm rice into each serving bowl.

Top the rice with the cooked ground turkey mixture.

Add shredded carrots, sliced cucumber, avocado, and green onions around the bowl.

Drizzle the bang bang sauce generously over everything.

Finish with sesame seeds and fresh cilantro if you like.