Prep the vegetables: Dice the red bell pepper, julienne the carrots, and slice the cucumber and red onion using a food processor or by hand.

Divide the rice mixture into four serving bowls.

Arrange the prepared vegetables over the rice, sorting by type.

Grill the pineapple rings until grill marks appear on both sides. Let cool and slice in half.

Place the grilled pineapple on the rice next to the vegetables.

Grill the tempeh slices until both sides have brown grill marks.

Prepare the teriyaki sauce: Whisk together honey (or maple syrup), soy sauce, mirin, freshly grated ginger, and freshly grated garlic in a mixing bowl.

Pour the sauce into a small saucepan and bring to a boil over medium-high heat.

Once the sauce bubbles, reduce heat and simmer for about 10 minutes, or until thickened.

Add the grilled tempeh triangles to the sauce and cook for another 5 minutes until the sauce has further thickened and coats the tempeh.

Place the teriyaki-glazed tempeh over the rice.

Drizzle the remaining teriyaki sauce over the bowl.

Garnish with sesame seeds and nori strips.

Serve immediately.