Drizzle rice vinegar, sugar and salt into hot rice. Set aside to cool.
Spray a square griddle lightly with cooking spray, and place over medium-high heat. When hot, pour eggs evenly on, tilting pan
to spread it evenly. Cook until surface is dry to the touch. Slide omelet onto a clean kitchen towel.
Spread flavored rice evenly on omelet, leaving a 1-1/2 inch border on each end. Pat rice down firmly and sprinkle evenly with toasted sesame seeds. Lay a 2-inch wide strip of smoked salmon about 3 inches down from the top. Add thin strips of avocado on each side
and sprinkle them lightly with the juice of a lime.
Scatter sliced spinach loosely over entire surface of omelet and, beginning with the
end closest to you, bring edge of omelet over to cover salmon and avocado. Continue rolling omelet all the way to the end.
plastic film and chill until serving time.
To serve, cut omelet roll into 1-1/2 inch wide slices and arrange on serving plate. Add a helping of pickled ginger on one side and a
dab of wasabi horseradish paste next to it. Serve seaweed salad on the other side.
* Seaweed salad is available already prepared in Asian grocery stores.
Contributor: Lillian Julow
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