Drain the canned tuna thoroughly and place it in a mixing bowl.

Mash the tuna with the cream cheese until the filling is mostly smooth.

Stir the chopped parsley, chopped dill, lime juice, salt, and shichimi togarashi into the tuna mixture.

Beat the 2 eggs with a pinch of salt in the mixing bowl.

Cook the beaten eggs in a nonstick frying pan over medium-low heat to make a thin omelet.

Transfer the omelet to a cutting board and slice it into thin strips.

Peel the carrot and cut it into thin matchsticks.

Cut the cucumber into thin matchsticks and slice the sun-dried tomatoes into thin strips.

Halve the avocado, remove the pit, and slice the flesh into thin strips.

Place 2 nori sheets side by side, slightly overlapping, on a bamboo sushi mat with the rough sides facing up.

Spread half of the tuna filling over the nori, leaving a 2 cm border along the far edge.

Arrange half of the omelet strips, carrot, cucumber, sun-dried tomatoes, and avocado in a horizontal line near the closest edge.

Roll the nori tightly around the filling using the sushi mat and press the seam to seal.

Repeat the assembly and rolling process with the remaining 2 nori sheets and remaining filling ingredients.

Slice each roll into approximately 10 bite-size pieces with a sharp knife and serve immediately.