In a small bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, minced ginger, minced garlic, and cornstarch until smooth and the cornstarch is fully dissolved.

Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned and fully cooked through, about 6 to 8 minutes.

Pour the teriyaki sauce mixture directly into the skillet with the cooked ground turkey. Bring the mixture to a simmer, stirring frequently.

Let the sauce simmer for 2 to 3 minutes until it thickens into a glossy glaze that coats the turkey nicely.

Meanwhile, steam the broccoli florets and sliced carrots in a steamer basket or microwave until tender-crisp, about 4 minutes.

Assemble the bowls by dividing the warm cooked rice among four bowls. Top with the glazed ground turkey and the steamed vegetables.

Garnish with sliced green onions and sesame seeds before serving.