JAPANESE OMELETTE WRAPS

PREP AND COOK TIME: 40M | SERVES 2

INGREDIENTS

100g sushi rice

1 tbsp vegetable oil

130g orange sweet potato, coarsely grated

1 green onion, finely chopped 4 large eggs, lightly beaten

¼ cup coriander leaves

4 baby gem lettuce leaves, trimmed

FOR MARINATED TOFU, MIX:

2 tbsp non alcoholic rice wine vinegar

1 tbsp tamari

1 tbsp non alcoholic mirin

1 tbsp sesame oil

1 tsp caster sugar

2 tsp finely chopped coriander stems

90g firm tofu, halved lengthways, cut into 5mm-thick slices

METHOD

Cook sushi rice following packet directions. Transfer to a bowl and cover; refrigerate until needed. Cut two 30cm squares of baking paper and two of foil. Top each sheet of foil with a sheet of paper for wrapping.

Heat oil in a 26cm non-stick frying pan over medium heat. Cook potato and onion, stirring frequently, for 3 mins or until softened slightly.

Add 2 tbsp of the tofu marinade to pan; cook for a further 1 minute or until liquid evaporates. Remove half the sweet potato mixture from the pan; set aside until needed.

Spread remaining sweet potato mixture evenly over base of pan. Pour half the egg into the frying pan; tilt to spread to the edges. Cook egg, without stirring, for 2 mins or until egg just sets. Carefully slide omelette onto one sheet of prepared paper. Repeat with remaining sweet potato mixture and egg to make a second omelette. Refrigerate omelettes until cool.

Place half the rice in a log across the centre of each omelette; top with half the coriander, drained marinated tofu and lettuce leaves. Using the paper and foil underneath, wrap omelettes up tightly, squeezing the ends to seal as you go; cut wraps in half. Tip: Marinated tofu can be made ahead, just cover, refrigerate and use it within 4 days.