Sang Choi Bao

Cook rice in a small saucepan of boiling water following pack instructions for 10-12 minutes or until just tender. Drain well. Set aside.

Meanwhile, heat oil in a medium non-stick frying pan over a medium-high heat.

Add carrot, zucchini, celery, corn and garlic. Cook, stirring often, for 3-4 minutes or until vegetables are just tender.

Add lemon juice and soy sauce. Toss to combine. Set aside.

Put rice and vegetable mixture in a large bowl. Add salmon. Season with pepper and toss to combine.

Divide the lettuce leaves between serving plates and fill with rice and vegetable mixture. Serve.