Combine the water, salt, and coconut milk in a pot over high heat and bring to a boil. Add the rice, stir once, and allow it to simmer. Reduce the heat, cover, and cook for 20 minutes. Fluff with a fork and remove from the heat when it’s done.

Whisk together all of the teriyaki sauce ingredients in a small bowl or measuring cup. Dissolve the cornstarch in the water then mix it with the rest of the teriyaki sauce ingredients and set aside.

Drizzle the olive oil in a large skillet or wok over medium heat. Once it’s hot and shimmering, add the onion and cook for 2-3 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.

Add the ground turkey to the pan and cook, breaking it up into small pieces until halfway cooked, 3-4 minutes. Add the chopped broccoli, shredded carrot and diced red pepper, and continue to cook until the vegetables are soft and the turkey is cooked through, with no pink remaining.

Pour the teriyaki sauce over the turkey and stir fry veggies, and turn the heat up to medium-high until the mixture is bubbling then reduce the heat to medium-low and simmer to thicken the sauce. Remove it from the heat to assemble the bowls.

Add the cooked coconut rice to the bottom of a bowl and top with teriyaki turkey. Garnish with sliced avocado, green onion, sriracha, or sesame seeds.