Teriyaki salmon bao

Dough

• 2 tbsp olive oil
• 2 tsp dried instant yeast
• 2 tbsp white sugar
• 300 g baker's flour
• 170 g warm water
• 1 tsp salt
• 2 tsp baking powder

Salmon

• 3 cm piece fresh ginger, peeled
• 1 fresh red chilli, trimmed and deseeded if preferred
• 100 g soy sauce
• 120 g mirin (see Tips)
• 50 g honey
• 2 skinless salmon fillets (approx. 150 g each)
• 700 g hot water
• baker's flour, for dusting
• ½ Lebanese cucumber, cut into matchsticks
• 6 sprigs fresh coriander, leaves only
• 2 spring onions/shallots, cut into long, thin slices