Serves 2
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Free up your meal prep plans and make way for this delicious Japanese omelette wrap recipe that’ll remind you fondly of the much-loved omurice. Besides being able to incorporate a protein of your choice, this versatile and healthy meal will also work just as well with a range of other vegetables, be it for lunch or dinner – though if you’re feeling adventurous, no one can stop you from having it for breakfast, either.


  • ½ cup (100 g) sushi rice
  • 1 tbsp vegetable oil
  • 1 small orange sweet potato (250 g), grated coarsely
  • 1 green onion, chopped finely
  • 4 eggs, beaten lightly
  • ¼ cup coriander leaves
  • 4 baby cos (Romaine) lettuce leaves, trimmed
  • 1 tbsp sesame seeds, toasted


  • 2 tbsps rice wine vinegar
  • 1 tbsps tamari
  • 1 tbsp mirin
  • 1 tbsp sesame oil
  • 1 tsp caster (superfine) sugar
  • 2 tsps finely chopped coriander (cilantro) stems


  • 90 g firm tofu, halved lengthways, cut into 5mm thick slices OR
  • 100 g 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 tbsps. Add your choice of protein to marinade.


Cut two 30 cm squares of baking paper.


Heat oil in a 26 cm 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 min 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 mins 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.

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