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 |