Sugar, Hydroxypropyl Distarch Phosphate, Diastarch Phosphate, Dextrin, Citric Acid, Calcium Carbonate, Artificial Flavor, Lactose(milk), Starch (corn, Cassava), Sodium Alginate, Partially Hydrogenated Palm Oil, Glucose Syrup, Sorbitol, Water, Vitamin C, Caramel Color, Calcium Lactate, Hydrogenated Starch Hydrolysate, Gelatin(pork), Palm Oil, Beet Red(color), Gum Arabic, Sucrose Esters Of Fatty Acids, Mono-and Diglycerides Of Fatty Acids, Diacetyl Tartaric Acid Esters Of Mono- And Diglycerides, Glycerol, Calcium Phosphate, Cultured Milk, Beta-carotene(color), Sodium Pyrophosphate, Milk Protein, Fd&c Red No. 40, Dextrose, Fd&c Blue No. 1.

Recipe: Enjoy making pastries only using the packing pouch as a prep sheet! Wash your hands well. Prepare a glass of water. 1. Make some rice! Fill the oval depression 1 with water, then add powder from the blue packet. Stir until thick like cooked rice. 2. Make omelette! Add water up to line on the side in spiral section then add powder from the yellow packet. Mix. Spread and flatten. Wait for 3 minutes until firm. 3. Make tuna! Add water up to line on side in wavy section then add powder from the red packet. Mix. Spread and flatten. Wait for 3 minutes until firm. 4. Make Dried Seaweed! Spread out the black candy to match shape and size of the packing pouch. 5. Make salmon roe! Add water up to lines on sides in sections A and B. Add powder from the green packet to section A. Add powder from the orange packet to section B. Mix well. Use dropper to slowly add mixture B to mixture A. Be careful not to mix liquids together. How to make omelette sushi and tuna sushi: Form a rice ball. Cut omelette and tuna in half. Flip halves over and put on rice balls. How to make salmon roe sushi: Form a rice ball. Wrap the rice ball in dried seaweed. Put salmon roe on it. Make soy sauce: Fill dropper half-full of water and add to section. 1. Add: powder from the brown packet and mix well. Enjoy dipping sushi in soy sauce.