Teriyaki poke bowls | Women's Weekly Food

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