4 30 Minutes
Print Recipe

Japanese Teriyaki Bowls (V)


  • 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


  1. Slice jackfruit into thin wedges through core. Toss in cornflour.
  2. Heat oil in a medium saucepan over medium high. Sauté onions and jackfruit for 3 minutes. Add teriyaki sauce and 1/2 cup water. Simmer for 10 minutes, covered, until jackfruit softens and sauce thickens. Roughly shred with 2 forks.
  3. Heap cooked rice into 4 serving bowls. Spoon over teriyaki jackfruit. Top with piles of carrots, edamame, cucumber and avocado. Serve with extra shredded onions, pickled ginger and toasted sesame seeds.


Tip: For a quick veg pickle, toss the shredded carrot curls in 1 tbsp of reserved pickled ginger juices.


Japanese Teriyaki Bowls  (V)

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