Teriyaki Turkey Meatballs and Brown Rice Bowls

Steps

1. oven to 200°C. Line an oven tray with baking paper
2. Combine rice, water and salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. In small bowl, mix all teriyaki sauce ingredients (except corn flour/water mixture) together. Set aside. While rice cooks, place egg in a medium bowl and whisk with a fork. Finely chop red onion and garlic. Add to bowl with egg, along with all remaining turkey meatball ingredients. Mix to combine.
4. Shape tablespoon amounts of mixture into balls. Heat a drizzle of oil in a large fry-pan on medium heat. Cook, in batches, for 1–2 minutes, until browned (they don’t need to be cooked through). Transfer to prepared tray to bake for 10–12 minutes, until cooked through. Wipe pan clean and reserve.
5. While meatballs cook, prepare remaining brown rice ingredients. Dice avocado flesh and cucumber 1cm and very finely slice red onion (if using). Add to pot with cooked brown rice, along with coriander. Season to taste with salt and pepper and mix to combine.
6. Return reserved pan to low heat. Add teriyaki sauce and allow to come the boil. Add cornflour/ water mixture and simmer for 1–2 minutes, until thickened slightly. Remove from heat. When meatballs are cooked, remove from oven and add to teriyaki sauce. Gently toss to coat.
7. Divide brown rice between bowls and top with teriyaki turkey meatballs. Drizzle over remaining teriyaki sauce and sprinkle with sesame seeds.