Makes 8 parcels



4 teaspoons cornflour

4 eggs

4 egg yolks

4 teaspoons salt

4 tablespoons vegetable oil


Sushi rice (see other recipe)

8 seasoned shiitake mushrooms, thinly sliced

2 tablespoons toasted sesame seeds

8 coriander stalks, leaves removed

First make the omelettes. Dissolve the cornflour in a tablespoon of water. Add to a mixing bowl with all other ingredients except the oil. Mix well. Heat the oil in a pan over a medium heat (wiping away any excess oil with kitchen paper) then thinly coat the base of the pan with egg mixture.

When the omelette begins to set, turn it over. Do not allow the omelette to crisp or overcook – it should remain golden yellow. Transfer to plate lined with kitchen paper.

To make the filling for the parcels, first mix sushi rice with shiitake mushrooms and sesame seeds. Trim the omelettes into 20cm squares. Spoon two tablespoons of rice stuffing into the centre of one of the squares. Position so that one corner faces you. Fold this lower corner over the filling to meet the top corner. Then fold in side corners to meet in the centre. Fold omelette over to the top corner so it forms a neat, rectangular parcel.

Tenderise a coriander stalk by running the back of knife along it, then tie it around parcel to hold it together.