Japanese omelette wraps | Women's Weekly Food

Name: Japanese omelette wraps | Women's Weekly Food
Total time: 40 min
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

www.womensweeklyfood.com.au

Japanese-marinated protein of your choice - chicken, tofu or prawn - wrapped up with rice, lettuce and sweet potato inside an egg omelette.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

Share this recipe:

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