Start your rice first. Cook it according to package directions on the stovetop or in a rice cooker. While it cooks, move on to the sauce and turkey so everything finishes around the same time. If you have leftover or pre-cooked rice, even better.

In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, ground ginger, and cornstarch until the cornstarch is fully dissolved and no lumps remain. This is important: whisking cornstarch into the liquid before it hits the hot pan keeps the sauce smooth.

Heat the neutral oil in a large skillet over medium-high heat. Add the ground turkey and press it into a flat layer with your spatula. Let it cook without stirring for 2 to 3 minutes until the bottom is browned, then break it apart and continue cooking for another 3 to 4 minutes until no pink remains and the meat has some browned, slightly crispy bits throughout.

Add the minced garlic to the skillet and stir it into the turkey. Cook for 30 seconds until fragrant.

Give the sauce mixture one more stir to redistribute the settled cornstarch, then pour it into the skillet. Stir to coat all the turkey. Let it cook for 1 to 2 minutes, stirring constantly, until the sauce thickens to a glossy glaze that clings to the meat. Remove from heat.

Divide the rice among four bowls. Spoon the teriyaki turkey over the rice. Top each bowl with sliced cucumber and shredded carrots. Scatter green onions and sesame seeds over the top and serve immediately.