Takeout Theory45 min · Easy
Crispy Chicken Bao-Style Buns
Golden panko chicken tucked into warm steamed buns with quick-pickled cucumber and a little sriracha mayo. Frozen folded bao buns keep this takeout-style dinner practical at home.
Teriyaki Salmon Rice Bowls
Golden salmon. Sticky ginger glaze. Fluffy rice. Pan-seared salmon with a quick ginger-soy glaze, fluffy jasmine rice and tender broccoli. The sauce lightly coats the fish and leaves a little extra for the rice.
35 minApprox. time
EasyEffort
4 bowlsMakes
Everything you need
Ingredients
Batch size
Choose a batch size above. Portion to your appetite.
Bowls
Ginger-soy glaze
Fish, soy, wheat (in most soy sauces) and sesame. Check labels.
Let’s cook
Make it tonight.
Start the rice
Rinse and drain rice. Put in a lidded saucepan with 450 ml water. Bring to a boil, cover and cook on the lowest heat for 12–15 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes, then fluff.Mix the glaze and cook broccoli
While rice cooks, whisk soy sauce, 60 ml water, sugar, vinegar, ginger and garlic in a bowl. Mix cornstarch with 1 tbsp cold water in a separate cup. Steam broccoli over simmering water for 4–5 minutes until tender-crisp; keep warm.Sear and glaze
Pat salmon dry. Heat oil in a large nonstick frying pan over medium-high heat. Cook salmon for 3–4 minutes on the first side, then turn and cook for 3 minutes. Lower heat to medium-low. Pour in glaze and bring to a simmer. Stir the slurry, pour it around the fish and simmer 2–3 minutes, spooning sauce over the salmon, until lightly thickened and the fish reaches 63°C / 145°F in the thickest part. Add a splash of water if the glaze gets too thick.Build the bowls
Divide fluffed rice and broccoli among four bowls. Add one salmon fillet per bowl and spoon over the pan sauce. Finish with sliced spring onions and sesame seeds.
Make it yours.
Keep it tender
Start checking the salmon early; thickness changes the cooking time. Use the 63°C / 145°F centre temperature, not colour alone.
Glaze, not glue
The sauce should coat a spoon lightly. Loosen it with a tablespoon of water if needed.
Easy swaps
Use green beans instead of broccoli; steam until tender. Use gluten-free tamari instead of soy sauce if needed, checking all labels.
Leftovers
Cool promptly and refrigerate rice within 1 hour. Refrigerate the other components within 2 hours. Eat refrigerated rice within 24 hours and reheat once until everything is steaming hot, 74°C / 165°F.
Equipment
Lidded saucepan, large nonstick frying pan, steamer or colander, mixing bowl, small cup, spatula and instant-read thermometer..
A note on the nutrition
The recipe, in pictures.
Your next craving
Keep a good thing going.
Takeout Theory40 min · Easy
Cheesy Garlic Butter Steak Quesadillas
Thinly sliced steak tossed through garlic-parsley butter and folded into flour tortillas with cheddar and mozzarella. Toast gently so the cheese melts before the outside gets too dark, then cut into crisp wedges.