Mix the sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar. Set exactly half of the sauce aside for drizzling later.
Cook the aromatics: Heat olive oil in a large skillet over medium-high heat. Add the diced onions and cook for 3 minutes until softened.
Brown the turkey: Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until no longer pink, about 5 to 7 minutes. Add minced garlic and cook for 1 more minute.
Glaze the meat: Reduce the heat to low. Pour half of the sauce mixture over the cooked turkey. Stir constantly for 2 minutes until the sauce coats the meat thickly. Remove from heat.
Assemble the bowls: Divide the warm cooked rice among four bowls. Top with the glazed turkey, shredded cabbage, cucumber, and edamame.
Garnish and serve: Drizzle the reserved cold sauce over each bowl and sprinkle with toasted sesame seeds before serving.
