Turkey "Banh Mi" Rice Bowl with Pickled Veggies, Cilantro & Mint

Directions

1. Rinse the rice under cold water using a colander, then drain and transfer to a small saucepan. Add water and bring to a boil over high heat.
2. Once boiling, stir the rice, cover the pan, reduce heat to low, and simmer until the liquid is absorbed (about 15–18 minutes). Keep it off the heat for 5 minutes with the lid on.
3. In a medium bowl, whisk together vinegar, sugar, and salt to make the pickling liquid.
4. Wash and dry all produce, then prepare the vegetables as directed: grate the carrots, cut the cucumbers into bite-sized pieces, and slice the radishes thinly.
5. Peel and zest the lime, then juice it into a separate small bowl.
6. Remove cilantro leaves from stems and mint leaves from stems; discard stems and mince the leaves. Add half of the chopped herbs to the lime juice bowl.
7. In the lime-herb bowl, stir in fish sauce, mayonnaise, and chili-garlic sauce until well combined and set aside.
8. Trim the green onions and cut them into thin crosswise pieces, then heat a nonstick skillet over medium heat.