Sang Choi Bao

• 85 g rice (Doongara specified 1/3 cup)
• 1 teaspoon olive oil
• 1 carrot (coarsely grated)
• 1 zucchini (coarsely grated)
• 1 celery rib (finely choped)
• 1 corn on the cob (kernels removed)
• 1 tablespoon lemon juice (fresh)
• 3 teaspoons reduced-sodium soy sauce (or gluten free version)
• 210 g red salmon (no added salt drained skin removed and flaked)
• ground black pepper (fresh)
• 4 iceberg lettuce leaves

1. Cook the rice in a small saucepan of boiling water for 10 to 12 minutes or until just tender and then drain well and set aside.
2. Meanwhile heat eh oil in a medium non-stick frying pan on medium to high heat and add the carrot, zucchini, celery, corn and garlic and cook stirring often for 3 to 4 minutes or until the vegetables are just ender and the add the lemon juice and soy sauce and toss to combine and set aside.
3. Put the rice and vegetables mixture in a large bowl and add the salmon and season with pepper and toss to combine.
4. Divide the lettuce leaves on plates and fill with the rice and vegetables mix and then roll up lettuce leaves to eat.

rice, olive oil, carrot, zucchini, celery, corn, lemon juice, soy sauce, red salmon, ground black pepper

Taken from www.food.com/recipe/sang-choi-bao-444699 (may not work)