Sang Choi Bao

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.