Recipe

Japanese omelette wraps

A delicious lunch or dinnner all wrapped up!

  • 40 mins cooking
  • Serves 2
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Japanese-marinated protein of your choice - chicken, tofu or prawn - wrapped up with rice, lettuce and sweet potato inside an egg omelette.
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Ingredients

  • ½ cup (100g) sushi rice
  • 1 tablespoon vegetable oil
  • 1 small orange sweet potato (250g), grated coarsely
  • 1 green onion, chopped finely
  • 4 eggs, beaten lightly
  • ¼ cup coriander leaves
  • 4 baby cos (romaine) lettuce leaves, trimmed
  • 1 tablespoon sesame seeds, toasted
Marinade
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon tamari
  • 1 tablespoon mirin
  • 1 tablespoon sesame oil
  • 1 teaspoon caster (superfine) sugar
  • 2 teaspoons finely chopped coriander (cilantro) stems
Pick-your-protein
  • 90 grams firm tofu, halved lengthways, cut into 5mm thick slices OR
  • 100 grams cooked chicken breast, shredded OR
  • 12 cooked medium king prawns (shrimp) (450g), peeled, deveined, with tails intact

Method

  • 1
    Cook sushi rice following packet directions. Transfer to a bowl and cover; refrigerate until required.
  • 2
    To make marinade, combine ingredients in a bowl; reserve 2 tablespoons. Add your choice of protein to marinade.
  • 3
    Cut two 30cm (12in) squares of baking paper.
  • 4
    Heat oil in a 26cm (10½in) non-stick frying pan over medium heat. Cook sweet potato and green onion, stirring frequently, for 3 minutes or until softened slightly. Add reserved marinade to pan; cook for a further 1 minute or until liquid is evaporated. Remove half the sweet potato mixture from the pan; set aside until required. Spread remaining sweet potato mixture evenly over base of pan.
  • 5
    Pour half the egg into the frying pan; tilt to spread to the edge. Cook egg, without stirring, for 2 minutes or until egg is just set. Carefully slide omelette onto one sheet of paper. Repeat with remaining sweet potato mixture and egg to make a second omelette. Refrigerate omelettes.
  • 6
    Place half the rice in a log across the centre of one omelette; top with half each of the coriander, drained marinated protein and lettuce leaves. Using the paper, wrap omelettes up tightly, twisting the ends to seal. Repeat with remaining omelette, rice, coriander, chosen protein and lettuce leaves to make a second wrap. Serve scattered with sesame seeds.

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