In a small bowl, dissolve 1 tablespoon of honey in 2 tablespoons of boiling water, mixing until smooth. Add 1/4 cup of rice wine vinegar and thinly sliced red onions; toss to coat. Let sit for at least 10 minutes.

Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1 1/2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15–20 minutes until absorbed, then let steam for another 10 minutes.

In a small saucepan, combine 1/4 cup of tamari, 2 tablespoons of honey, 1/4 cup of water, 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, and a pinch of black pepper. Warm until combined. Mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir into the sauce until it thickens slightly.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of ground turkey and cook until browned, about 6–8 minutes. Stir in 1 cup of green beans and the teriyaki sauce, cooking for an additional 3–4 minutes.

Divide the jasmine rice into bowls. Top with the turkey mixture, 1/2 cup of edamame, cucumber slices, and pickled red onions. Finish with green onions and crispy fried onions.