In a rice cooker, add the rice and water and let cook until rice is tender while you make the turkey mixture.
Dice the onion into small pieces. Dice the celery into small pieces as well. Slice the purple cabbage into small, thin strips and set aside. Heat a large saute pan to medium-high heat. Drizzle with a little olive oil. Add the onion and celery to the pan. Saute for 2-3 minutes and then add the ground turkey. Continue to saute while breaking up the turkey into small pieces. Once the turkey is cooked and the onions and celery are soft, add the purple cabbage to the pan and saute until it softens. While the cabbage is cooking, add the sesame oil, soy sauce, brown sugar, Montreal Steak Seasoning, ground ginger and Sriracha. Let hte mixture simmer for a few minutes and then serve over the hot rice. Garnish with green onion slices if you desire.