Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.

Once cooked, fluff the rice with a fork and set aside.

In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.

Pour the teriyaki sauce over the cooked turkey, stirring to combine. Let it simmer for another 3-5 minutes, allowing the flavors to meld.

In a separate pot, steam the broccoli, carrots, and snap peas for about 5-7 minutes until tender but still crisp.

In serving bowls, layer the cooked rice, followed by the teriyaki ground turkey and steamed vegetables.

Garnish with sesame seeds before serving.