Japanese Teriyaki Bowls (V) | SPC

Ingredients

• 410g can SPC Jackfruit pieces in water, rinsed and drained
• 2 tsp cornflour
• 2 tsp sesame oil
• 2 green onions, thinly sliced, plus extra shredded to serve
• 3/4 cup teriyaki sauce
• 4 cups cooked brown rice
• 1 cup podded edamame beans, thawed
• 1 large carrot, shredded into curls
• 4 baby qukes, thinly sliced
• 1 avocado, thinly sliced
• Pickled ginger and Toasted Sesame seeds, to serve