Add rice to the saucepan and fill with water. Use clean hands to swish the rice around in the water to remove excess starches. Strain off the water and repeat this process another two times.

Add 2 ½ cups water to the rice in the saucepan. Place on the stovetop and bring to a boil. Once boiling, reduce to a simmer with the lid partially on. Simmer until most of the water has been absorbed. At this point, place the lid on properly and turn off the heat, allowing the rice to steam.

While the rice is cooking, make the teriyaki sauce. To make the sauce add the tamari, honey, water, ginger, garlic, pepper and rice vinegar to a small saucepan. Whisk well to combine. Pour a small amount of the liquid into a small bowl and add the corn starch. Whisk well to combine until there are no lumps. Pour the slurry back into the sauce mixture. Turn the heat to low and gently warm the sauce, whisking slowly until it thickens slightly and the sauce is glossy. Turn off the heat and set aside.

Add the edamame beans to a heat proof jug. Top with boiling water. After about 30 seconds, carefully strain the water off.

Divide the rice between four bowls. Top with the teriyaki beef and vegetables, thinly sliced snow peas and edamame beans. Finally top with thinly sliced green onions and sesame seeds and serve.