Jackfruit is native to Southeast Asia, and is very common in everyday dishes. It is a starchy fruit often used in curries. This morning on CTV Angie talked a little bit about this unique fruit ans demonstrated how to make this delicious teriyaki jackfruit bowl.
Teriyaki Jackfruit Bowl
Ingredients:
20 oz canned unripe jackfruit in brine
1 teaspoon olive oil
¼ cup water
4 tablespoons teriyaki sauce , divided + more for drizzling on top
salt to taste
1 cup sushi rice
1 ½ cup water
½ tablespoon rice vinegar
1 teaspoon salt
1 teaspoon sugar
2 cups fresh spinach
Prepared pickled ginger
black and white sesame seeds
For the sushi rice:
Wash the rice to remove excess starch until the water stays clear. Cook the rice with 1 ½ cups water on medium heat until the water has been absorbed. Transfer the rice to a bowl and let it cool down. Once cool, add the salt, sugar and brown rice vinegar and give it a mix.
For the teriyaki jackfruit:
Drain and rinse the jackfruit, remove the core of the jackfruit (harder triangular piece) for a better texture, and add the jackfruit to the pan. Pan-fry it for about 4 minutes, add 1 tablespoon of teriyaki sauce and the water, give it a good mix and let it simmer with the lid off until the water has been absorbed, about 15 minutes. Use two forks to shred the jackfruit and to create this typical "pulled"-look. Pour over 3 tablespoons of teriyaki sauce, give it a good mix, add salt to taste. Let it cook for another minute.
Meanwhile, cook the spinach in a small frying pan over medium heat, with a little olive oil on low heat until wilted. Sprinkle with salt.
To assemble your bowl:
Add the rice on the bottom, place the pulled teriyaki jackfruit, spinach, pickled ginger and sprinkle with black and white sesame seeds to garnish. Serve immediately.
Jackfruit is native to Southeast Asia, and is very common in everyday dishes. It is a starchy fruit often used in curries. 
