First, get your rice started. Combine the rice and water in a small pot or saucepan. Bring the water to a boil over high heat, then reduce to low and cover. Cook for 15 minutes, then turn off the heat and leave the pot covered for 10 more minutes. Stir in 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 2 teaspoons sesame seeds, and 1 teaspoon salt.
Meanwhile, cook the Sesame-Ginger Turkey and Asparagus. Warm 1 tablespoon sesame oil in a large nonstick skillet over medium heat. Add all but 3 tablespoons of scallions and cook for 2 to 3 minutes, until softened. Reserve the 3 tablespoons of scallions for garnish. Add ginger, and garlic and cook for another 30 to 45 seconds.
Add 1 pound ground turkey and turn the heat up to medium-high. Season with 1/2 teaspoon kosher salt and cook for 3 to 4 minutes, breaking it apart with a spoon into as small of pieces as possible. There will be a lot of liquid in the skillet as the turkey releases its moisture, keep cooking until almost all of this liquid evaporates.
Add 1 bunch of 1/4-inch chopped asparagus when there’s still about 1 tablespoon of liquid left in the skillet. Continue cooking, stirring constantly, until all liquid has evaporated.
Stir in 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon sriracha, and 1 tablespoon fish sauce and stir until much of it has been absorbed, about 1 minute. There will still be some sauce in the bottom of the skillet, that’s a good thing! We want our bowls saucy.
Turn off the heat and stir in the basil.
Divide the rice, lettuce, and turkey mixture between 4 bowls. Spoon the sauce from the skillet over top. Garnish with scallions, more sesame seeds, and shredded coconut if desired.
