Start by boiling 1 cup of water in a small saucepan. Combine with 2 tablespoons of honey and rice wine vinegar, add sliced red onions, and let sit for at least 10 minutes.

Rinse 1 cup of jasmine rice under cold water. Combine rinsed rice with 1 ¾ cups of water in a medium saucepan, bring to a boil, cover, and simmer for 15 minutes.

In a small saucepan, whisk together tamari, honey, water, ginger paste, garlic paste, and cracked black pepper. Heat until simmering, then stir in cornstarch slurry and cook for 2 minutes until thickened.

In a large skillet, heat olive oil over medium-high heat. Cook ground turkey until browned (5-7 minutes), then add green beans and teriyaki sauce, cooking for an additional 2-3 minutes.

Fluff the jasmine rice and assemble bowls by layering rice, turkey-green bean mixture, edamame, cucumber, and pickled onions. Top with green onions and fried onions before serving.