Umami Ginger Turkey Bowls
with Pickled Cucumber & Sriracha Crema
- Sesame
- Soy
- Wheat
- Milk
This hearty bowl highlights Asian-inspired umami flavors and centers around ground pork browned and simmered in a savory miso-based ginger sauce with nutty sesame seeds. There’s also crisp quick-pickled cucumbers, tender sautéed cabbage and carrots, and spicy crema, all served over fluffy rice. And believe it or not, it’s ready on the table in just 20 minutes (or approximately 7 K-pop songs).
Ingredients
½ cup
Jasmine Rice
2 unit
Scallions
5 teaspoon
White Wine Vinegar
1 unit
Cucumber
4 ounce
Red Cabbage and Carrot Mix
10 ounce
Ground Turkey
1 tablespoon
Sesame Seeds
(Contains: Sesame)
4 ounce
Umami Ginger Sauce
(Contains: Soy, Wheat)
3 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Sriracha
Not included in your delivery
Salt
Pepper
½ teaspoon
Sugar
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. • Meanwhile, trim and thinly slice scallions, separating whites from greens.
• In a medium bowl, combine half the vinegar (you’ll use the rest later), ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. • Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. Stir cucumber ribbons into bowl with vinegar mixture. • Set aside, tossing occasionally, until ready to serve.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add cabbage and carrot mix; cook, stirring, until just tender, 1 minute. Season with salt and pepper. • Transfer to a plate.
• Heat a drizzle of oil in same pan over medium-high heat. Add scallion whites; cook until fragrant, 1 minute. • Add pork and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in half the sesame seeds (save the rest for serving) and remaining vinegar. Cook for 30 seconds, then stir in umami ginger sauce. • Bring to a simmer, then immediately turn off heat. Season with salt and pepper.
Simply cook through this step as instructed, swapping in beef or turkey for pork.
• While pork cooks, in a small bowl, combine sour cream with Sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice between bowls; top with pork, cabbage and carrots, and pickled cucumber (draining first). Drizzle with Sriracha crema. Garnish with scallion greens and as many remaining sesame seeds as you like. Serve.
Ground Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the diverse flavors, with one calling it "better than a restaurant." Some found the taste combinations overwhelming.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with one noting it's "super easy to make and adjust."
- Suggestions: Consider quartering the cucumber instead of ribbons. Some preferred less sweetness in the umami sauce; adjust to taste.
- Portions: A few mentioned the serving size was slightly small, particularly the rice. Consider adding extra rice if desired.
Reviews from our home cooks
First off, my red cabbage & carrots was missing the carrots. I chopped up some baby carrots I had but then that messed with the cooking time. Flavor-wise, there were two issues. Too many flavors which did not necessarily harmonize well (the cucumbers being pickled was just unnecessary IMO) and the umami sauce was just way too sweet even with the vinegar to cut it. The sriracha cream on top of the umami & pickling was also unnecessary, the flavors all competed. Not a fan of this one especially when (sadly) compared to the awesomeness that was the pulled pork bowl before.
AMAZING flavors!! Super easy to make and adjust. Would definitely order this again!! Please bring back on rotation
Fast meal and very good, good sauce and good crunch of the cucumber.
This was very tasty. Quartered the cucumber instead of ribbons but was still good.
My son said this was one of the best meals he's ever had! Better than a restaurant
The serving size was slightly too small, but the flavors were great.
Very tasty with all the different flavors running through your mouth.
Pretty good!! Could be improved by more rice. Also the siracha sauce didn't really add anything.
Option to switch rice would be cool but tastes great. White rice is not nutritious at all.
Great flavors. Vinegar that is used in 2 different steps in a plastic bag is not really usable
