Tip: Place turkey on small baking sheet and roast in 400 F (200 C) oven for about 20 minutes or until no longer pink inside and thermometer reaches 170 F (77 C).
- In a bowl, whisk together mayonnaise, vinegar, garlic and wasabi powder; cover and refrigerate until ready to use.
In a large resealable bag, mix together soy sauce, sesame oil, ginger and wasabi powder. Add turkey, close bag and move around to coat evenly. Refrigerate for at least 1 hour or up to 8 hours.
- Place turkey on greased grill over medium heat and grill, turning once for about 12 minutes or until no longer pink inside and thermometer reaches 170 F (77 C). Let stand 5 minutes before slicing.
- Meanwhile, in a saucepan, bring rice and broth to boil. Reduce heat to low, cover and cook for about 20 minutes or until rice is tender and broth is absorbed. Stir in cilantro.
- Divide rice among 6 plates and top with sliced turkey. Drizzle with wasabi sauce and sprinkle with sesame seeds to serve.
For big heat lovers, increase the wasabi to 1/2 tsp (2 mL) in the sauce before serving.