Tuna-Rice Omelette

AJI-NO-MOTO® Umami Seasoning


Tuna-Rice Filling:
  • 2 tsps. (10ml) Cooking oil
  • 2 Tbsps. (20g) White onion, chopped
  • 1 cup (180g) Canned tuna, chunks in water, drained
  • 1 cup (30g) Spinach, chopped
  • 2 Tbsps. (20g) Canned mushroom, drained, minced
  • 1 1/2 cups (240g) Rice, cooked
  • 1/2 tsp. (2.5ml) Fish sauce
  • 2 Tbsps. (20g) Cheese, quickmelt, grated
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
Egg Mixture:
  • 4 pcs. (160g) Egg, small, beaten
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 2 tsps. (10ml) Cooking oil
  • 1 Tbsp. (5g) Spring onion, chopped


  1. SAUTÉ. In a pan, heat oil. Sauté onion, tuna, spinach, and mushroom until spinach is wilted. Add rice, fish sauce, cheese, and AJI-NO-MOTO®. Mix well and set aside.
  2. MIX. In a bowl, combine egg and AJI-NO-MOTO®. Mix well.
  3. FRY. In a separate pan, heat oil. Pour 1/2 of the egg mixture and make a thin egg sheet. Remove from the pan then do the same for the remaining half of the egg mixture.
  4. ASSEMBLE & SERVE. Place rice at the center of each egg sheet. Fold and wrap the filling. Top with spring onion. Serve and enjoy.

Cooking Tips

If available, use a non-stick pan in cooking the egg sheets. This helps the egg sheets from sticking to the pan and maintain their shape.

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 4 ajinomoto size  Serving size: 1/2 pc. (152.5g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Both tuna and eggs are good sources of quality Protein for stronger muscles and bones.


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