Start by boiling 1 cup of water in a small saucepan, then mix in 2 tablespoons of honey and 3 tablespoons of rice wine vinegar, stirring until dissolved. Add the finely sliced red onion to the mixture and let it sit for about 15 minutes.

Rinse 2 cups of jasmine rice under cold water. Combine the rinsed rice with 2.5 cups of water in a medium saucepan, bring to a boil, cover, reduce heat to low, and steam for about 15 minutes.

In a small saucepan, combine 1/4 cup of tamari, 2 tablespoons of honey, 1/2 teaspoon of ginger paste, 1/2 teaspoon of garlic paste, and a pinch of cracked black pepper. Mix 1 tablespoon of corn starch with 2 tablespoons of water, add it to the saucepan, and heat until thickened.

In a large skillet, heat 1 tablespoon of olive oil over medium heat, add 500g of ground turkey, and cook for 5–7 minutes. Stir in the green beans and teriyaki sauce, cooking for an additional 3–4 minutes.

To serve, divide the rice among 4 bowls, top with turkey and green bean mixture, edamame, cucumber, quick-pickled red onions, and fried onions.