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?
Teriyaki poke bowls
Pick-your-protein.
- 45 mins cooking
- Serves 4
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Ingredients
- 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
Pick-your-protein
- 600 grams medium tofu, cut into 1cm slices OR
- 4 x 130g salmon fillets OR
- 2 chicken breast fillets (400g), halved lengthways
Method
- 1Preheat oven to 220°C. Line an oven tray with baking paper.
- 2To 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.
- 3Place 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.
- 4Meanwhile, prepare rice following packet directions.
- 5Boil, steam or microwave edamame; cool under cold running water, then drain.
- 6Divide 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.
Notes
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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