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
Cook sushi rice following packet directions. Transfer to a bowl and cover; refrigerate until required.
To make marinade, combine ingredients in a bowl; reserve 2 tablespoons. Add your choice of protein to marinade.
Cut two 30cm (12in) squares of baking paper.
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.
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.
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.