Teriyaki poke bowls
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Julienne peeler
- Mandoline
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Grater
- Chef's knife
- Cutting board
- Pastry brush
- Colander
- Mixing bowl
- Microwave
- Serving bowl
- Spoon
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
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