Sushi rice-filled omelette purses

For a very dainty Japanese sushi dish, try Kimiko Barber's recipe for rice-filled omelette pouches
Sushi rice-filled omelette purses
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes plus 50 mins soaking
  • Effort: medium



  • 8 coriander stalks or flat leaf parsley, leaves removed, 15cm long
  • 2 tbsp toasted sesame seeds

For the thin Japanese omelette:

  • 1 tsp cornflour
  • 1 egg
  • 1 egg yolk
  • 1 tsp salt
  • 1 tbsp vegetable oil

For the sushi rice:

  • 300 g Japanese short grain rice
  • 330 ml water
  • 4 tbsp Japanese rice vinegar
  • 2 tbsp sugar
  • 1/2 tsp salt

For the seasoned shiitake mushrooms:

  • 4 dried shiitake mushrooms
  • 250 ml hot water
  • 250 ml dashi
  • 1 tbsp sweet sake


1. First prepare the sushi rice. Place the rice in a sieve and rinse thoroughly until the excess starch has been washed out and the water tuns clear. Set the rice aside for 30 minutes.

2. While the rice is standing, make the thin Japanese omelettes. In a mixing bowl, beat together the dissolved corn flour, egg, egg yolk and salt.

3. Heat the oil in a small heavy-based frying pan then pour in a little of the egg mixture, adding in just enough to coat the base thinly.

4. Fry the omelette until set, then flip over and fry briefly until cooked through on both sides. Transfer the cooked omelette to a plate. Repeat the process making 8 omelettes in all.

5. Place the drained rice in a saucepan and add the water. Cover and boil for five minutes, then simmer for 10 minutes until the rice is tender.

6. Heat the rice vinegar, sugar and salt in a small pan until the sugar and salt have dissolved. Set aside to cool and fold into the rice to give it a glossy coating.

7. To season the shiitake mushrooms soak them in the hot water for 20 minutes, then drain (reserving the soaking water) and cut off the stalks.

8. Place the mushroom caps in a pan with the dashi and the reserved water. When the liquid has reduced by half add the sake and leave the mushrooms to cool in the liquid. Remove the mushrooms from the liquid and finely slice.

9. Mix together the cooked rice, sesame seeds and sliced shiitake mushrooms.

10. Spoon 2 tablespoons of the rice mixture into the centre of an omelette. Run the blade of a knife down a coriander stalk and set aside. Gather up the edges of the omelette in a pouch-like shape around the rice filling and tie together using the stalk. Repeat the process making 8 pouches in all. Serve.

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