Cut the ends off of the squash. Cut in half crosswise, then cut each piece in half lengthwise. Using a sharp melon baller, remove the seeds.
Set one of the 4 portions on end, narrower side up. Using a chef knife, slice the peel away from the flesh. Slice each portion crosswise into half-rings about ¼-inch thick.
Cover a baking sheet with aluminum foil or parchment. Oil lightly. Toss the squash in a bowl with some oil, sprinkle with salt and spread evenly on the prepared baking sheet. Roast 15 minutes.
Meanwhile make the teriyaki glaze: mix the tamari, vinegar, honey, garlic and ginger in a bowl.
Drizzle the partially roasted squash with about half of the teriyaki glaze, gently turning the half-rings with a spatula. Return to the oven and roast another 15 minutes.
Drop the edamame into lightly salted boiling water and cook, 6 to 7 minutes. Drain.
To serve: Spoon some of the steamed rice onto a plate. Arrange the teriyaki squash rings over the rice, drizzling them with the remaining teriyaki sauce. Scatter edamame around on top. If you wish, top with curry cashews for added protein.