Drain the canned tuna thoroughly in a fine-mesh strainer.

Whisk 2 eggs with the salt and shichimi togarashi until evenly combined.

Lightly oil and heat the frying pan over medium-high heat.

Pour in the egg mixture and cook it in a thin layer until set, about 2 minutes.

Transfer the omelette to a plate and let it cool completely.

Combine the drained canned tuna with 50 g cream cheese in a mixing bowl.

Mix in the fresh parsley, fresh dill, and lime juice until the filling is spreadable.

Cut the carrot and cucumber into very thin matchsticks.

Thinly slice the sun-dried tomato and avocado.

Cut the cooled omelette into long thin strips.

Place 2 nori sheets side by side on the cutting board, overlapping their long edges slightly.

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

Cover the tuna filling with 1 nori sheet, pressing gently so it adheres.

Arrange half of the carrot, cucumber, sun-dried tomato, avocado, and omelette strips across the lower third of the sheet.

Roll the nori tightly around the filling, sealing the final edge with gentle pressure.

Repeat the assembly and rolling process with the remaining nori sheets, filling, vegetables, and omelette.

Chill both rolls for 10 minutes so the nori softens and the filling firms.

Cut each chilled roll into 10 equal pieces using a sharp knife.

Add one small drop of pickled onion brine gel to each piece immediately before serving, if desired.