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1/3 cup light mayonnaise
1 teaspoon finely grated lemon zest 1/2 teaspoon garlic powder 1 teaspoon wasabi paste 2 (6-ounce) cans salmon, drained 1 (15-ounce) can chickpeas, rinsed and drained 1 stalk celery, diced 2 tablespoons chopped fresh cilantro leaves Salt and ground black pepper 2 cups cooked rice 1/4 cup mirin or rice wine 4 Boston or Bibb lettuce leaves In a large bowl, whisk together mayonnaise, lemon zest, garlic powder, and wasabi paste. Fold in salmon, chickpeas, celery and cilantro. Season, to taste, with salt and black pepper. In a medium bowl, combine rice and mirin. Toss to combine and season, to taste, with salt and black pepper. Place a large lettuce leaf on each plate. Divide rice among lettuce cups. Spoon salmon mixture over rice.
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