Boil 1 cup of water in a small saucepan. Stir in 2 tablespoons of honey until dissolved. Add ¼ cup of rice wine vinegar and thinly sliced red onions, soaking them while preparing the rest.

Rinse 1 cup of jasmine rice under cold water until it runs clear. In a saucepan, combine the rice with 1 ¾ cups of water. Boil, then reduce to low and cover, simmering for 15 minutes. Fluff and steam covered for 5 minutes.

Whisk together ¼ cup of tamari, 2 tablespoons of honey, ¼ cup of water, 1 tablespoon of ginger paste, and 1 tablespoon of garlic paste in a small saucepan. Cook for 3–4 minutes. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry, then stir it into the sauce and cook for 1 more minute.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook 1 pound of ground turkey for 6–8 minutes. Add green beans and the teriyaki sauce, cooking for 3–4 more minutes.

Scoop steamed jasmine rice into bowls. Top with turkey and green bean mixture, edamame, cucumber, and pickled red onions. Garnish with fried onions and green onions.