• In a small pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• In a medium microwave-safe bowl (use a large bowl for 4 servings), combine vinegar, 1 tsp sugar (2 tsp for 4), 2 TBSP water (4 TBSP for 4), and a big pinch of salt. Whisk until sugar and salt have dissolved. Microwave for 1 minute. • Stir in cabbage. Set aside to pickle, stirring occasionally.

• In a small bowl, combine soy sauce, garlic powder, cornstarch, and 1/4 cup water (1⁄3 cup for 4 servings). Whisk until no lumps remain. • Stir in gochujang, sesame dressing, and Sriracha (use less if you prefer less heat) until combined.

• Cut broccoli and cauliflower into bite-size pieces if necessary. • Place broccoli, cauliflower, and carrots in a second medium microwave- safe bowl (use a large bowl for 4 servings); cover bowl with plastic wrap. Microwave until tender, 2 minutes.

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add turkey* and season with 1/4 tsp salt (1/2 tsp for 4 servings). Cook, breaking up meat into pieces, until browned and almost cooked through, 3-5 minutes. • Stir in sauce and broccoli, cauliflower, and carrots. Cook, stirring, until sauce has thickened and turkey is cooked through, 1-2 minutes more.

• Fluff rice with a fork. Stir in ponzu and 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper. • Divide rice, stir-fry, and pickled cabbage (draining first) between bowls. Sprinkle with sesame seeds and serve.