Teriyaki poke bowls


  • 45 mins cooking
  • Serves 4
  • Print
Pick your favourite protein from tofu, salmon or chicken breast for these fresh and healthy teriyaki poke bowls. Packed with veg for a hearty lunch.
Looking for more healthy food bowls?


  • ½ cup (125ml) soy sauce
  • ⅓ cup (75g) caster sugar
  • 1½ tablespoons finely grated fresh ginger
  • ⅓ cup (80ml) rice wine vinegar
  • 1 tablespoon sesame oil
  • 450 grams packet microwave brown rice
  • 200 grams frozen shelled edamame
  • 6 radishes (210g), cut into wedges or sliced thinly
  • 1 large carrot (180g), julienned (see tip)
  • 4 baby cucumbers (qukes) (130g), sliced
  • 2 small avocados (400g), cut into wedges
  • ¼ cup (70g) pickled ginger
  • 1 tablespoon sesame seeds, toasted
  • toasted nori (seaweed) snack strips, to serve
  • 600 grams medium tofu, cut into 1cm slices OR
  • 4 x 130g salmon fillets OR
  • 2 chicken breast fillets (400g), halved lengthways


  • 1
    Preheat oven to 220°C. Line an oven tray with baking paper.
  • 2
    To make dressing, place soy sauce, sugar, ginger, vinegar and sesame oil in a small saucepan; cook, stirring, over high heat for 4 minutes or until thickened. Reserve half the dressing.
  • 3
    Place your choice of protein on lined tray; brush with the remaining dressing. Roast for 8 minutes or until tofu is warmed through, or salmon or chicken are cooked through.
  • 4
    Meanwhile, prepare rice following packet directions.
  • 5
    Boil, steam or microwave edamame; cool under cold running water, then drain.
  • 6
    Divide rice mixture and chosen protein evenly among bowls; top with edamame, radish, carrot, cucumber, avocado and pickled ginger. Sprinkle with sesame seeds; serve with nori snack strips and remaining dressing.


Use a julienne peeler, mandoline or V-slicer to cut the carrot into julienne. A julienne peeler looks like a wide-bladed vegetable peeler with a serrated blade; they are available from Asian grocers and kitchen stores.

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