Sang Choi Bao

Name: Sang Choi Bao
Ingredients: 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

11 ingredients

4 steps

Ingredients

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

Directions

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.