Tuna & Veggie Sushi
By Prelel Yu
-1 Carrot (julienned)
-1 Cucumber (sliced into sticks)
-4 eggs
-1 can of tuna
-Korean pickled radish strips (danmuji)
-Cooked rice
-Sushi sheet

For the sauce:
-½ cup ketchup
-⅛ cup Japanese mayonnaise
-¼ tbsp Worcestershire sauce
-¼ tbsp soy sauce

-4 Eggs
-½ tbsp of soy sauce
-1 tbsp of mirin
-1tsp sesame oil
-½ tsp AJI-NO-MOTO® Umami Seasoning

Tuna flakes
-1 can of tuna (drained)
-½ tbsp soy sauce
-½ tbsp sugar
-1 sachet Aji-Ginisa® Flavor Seasoning Mix
1. Mix all the ingredients of the omelette and cook it. Cut into strips and set aside.
2. Stir-fry the carrots. Set aside.
3. Mix the ingredients of the tuna flakes and stir-fry the tuna until all the liquid has evaporated. Set aside.
4. Assemble the sushi and serve.