Skip to Content

Japanese Omelette Parcels

Japanese Omelette Parcels  or Fuksa Zushi

The other night I was too tired to stand and cook a large dinner. I had to feed some hungry people that get pretty grumpy if their stomachs start to grumble. In other words, these Japanese Omelette Parcels were made pretty fast.

Therefore, I cooked the rice, then added some shiitake mushrooms and made an omelet. Which, of course, I sliced into thin strips and mixed with the rice.

Furthermore, my family loves when I put on the table varieties of veggies and meat every time I make rice bowls for dinner.

Japanese Omelette Parcels  or Fuksa Zushi

Everything cooked is usually leftovers from the nights before. It was less cooking for me, and dinner gets in front of my family much faster. I added a bit of sesame oil with soy sauce in my rice bowl and kimchi on top.

Above all, it was undoubtedly delicious. However, I had some of that mixed rice leftovers and then these quick Japanese Omelette Parcels came to my mind.

Click here for more Asian Inspired Meals

It was a simple and delicious lunch the next day. All I had to do was to make a thin Japanese omelet (Usuyaki Tamago).

Since I was not able to make a trip to the Asian market, instead of kampyo, more traditional way to tie these parcels, I used chives.

Japanese Omelette Parcels  or Fuksa Zushi

I served with two kinds of dips; soy sauce, which is pretty basic and wasabi sake Dijon mustard, by the way really delicious and unique.

Kampyo: Long, beige, ribbon-like strips of gourd that are dried and used as edible ties for various Japanese food packets, filling for rolled sushi etc. A gourd is a plant of the family Cucurbitaceae.

The gourd is occasionally used to describe crops like pumpkins, cucumbers, squash etc.

However, you will find it mostly sold in Japanese food markets dried that needs to be prepared by simmering before using. This is called Fukusa Sushi or Zushi.

Japanese Omelette Parcels  or Fuksa Zushi

What is Fukusa?

A Fukusa is a small handkerchief used in the traditional Japanese tea ceremony. It is folded in different ways as part of the ceremonial performance.

I hope you will give this a try next time you have some leftover rice or you can make sushi rice.

Also, this could be a wonderful addition to your lunch box so you can take it to school or work. I had a few people over for lunch that day and everybody enjoyed it very much.

Note that these are usually stuffed with prepared sushi rice (rice vinegar, sugar, salt). I used steamed rice with a bit of sesame oil and soy sauce to season and taste.

Japanese Omelette Parcels

Japanese Omelette Parcels

Prep Time: 5 minutes
Cook Time: 5 minutes
Additional Time to make rice: 10 minutes
Total Time: 20 minutes

Easy and delicious Japanese Omelette Parcels , also known as Fuksa Zushi


  • 1 1/2 Cups short grain, cooked rice
  • 1 tsp. Sesame Oil
  • 1 tsp. Soy sauce
  • 6 Fresh Shiitake Mushrooms, stir fry and season with a drizzle of soy sauce
  • 2 Tbs. Sesame seeds
  • 6 Thin Japanese omelets, recipe in the notes
  • 6 Chives or scallions, green part, seasoned kampyo may be used if any


  1. Mix cooked rice with sesame oil and soy sauce (you can make sushi rice and skip sesame oil and soy sauce), then add sliced and stir-fried shiitake mushrooms and toasted sesame seeds, stir to combine. In the mixture, you will add later thin strips of omelet from cutout omelet leftovers. 
  2. Make omelets and place on a clean surface of your cutting board. Cut the edges into squares, roughly 8x8in. note*cut leftover omelet into thin strips and add to the rice mixture. 
  3. Spoon about 1 1/2 -2 Tbs. Rice mixture into omelet square. 
  4. Position the omelet so that one corner faces you. Fold this lower corner over the filling to meet the top corner, then one after the other, fold in the side corners to meet at the center. 
  5. Now fold the omelet over the top corner to form a rectangular parcel. 
  6. Use the chives to tie around the omelet parcel. 


Thin Japanese Omelette Recipe (Usuyaki tamago)

Makes 3-4 


1 tsp. Cornstarch

2 large eggs

1 egg yolk 

1/2 tsp. Salt

1 Tbs. Vegetable oil


Dissolve the cornstarch in 1 tablespoon of water. 

Mix the eggs and combine it with dissolved cornstarch. 

Heat the oil in a pan over medium heat, wipe the excess oil with a paper towel then pour in enough eggs to thinly coat the bottom of your pan. 

Flip with your spatula or chopstick if you are an expert and do not let it burn. Eggs/omelet needs to be beautiful bright yellow in color without burning. Continue with making the rest of the omelets to use up the rest of the mixed eggs. 

If you poured correctly, this mixture could make up to 4 omelets in a medium-sized pan, but 3 would be perfect too. 


Without ruining the traditional food I would like to suggest wonderful additions that could be added in these parcels with the rice, such as sauteed peas, or steamed fish, glazed carrots etc. 

Skip to Recipe