Turkey larb bowls

Ingredients

• 1 small red onion, finely sliced
• 3 tbsp rice wine vinegar
• pinch of sugar
• 300g sticky white rice
• 1 tbsp sunflower oil
• 1 tsp sesame oil
• 4 garlic cloves, crushed
• 3 banana shallots, finely sliced
• 1 lemongrass stalk, outer leaves removed and finely chopped
• 1-2 bird's-eye chillies, to taste (deseeded if you prefer less heat), finely chopped
• 400g leftover turkey, shredded
• 2 tbsp dark soy sauce
• 2 tsp fish sauce
• 1 tbsp light brown soft sugar
• 1 lime, juiced
• 1 Little Gem lettuce, roughly chopped
• ½ cucumber, halved and sliced
• 5g coriander, finely chopped
• 5g mint leaves, finely chopped

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