In a pan, heat the oil over a medium-high heat.
Place the caulirice and mix it well for about 30 seconds.
Lower to medium heat, cover the pan and let it simmer for 2 minutes.
Add cream cheese and mix it properly.
Add salt and the rice vinegar then mix until well combined. Set aside.
In a bowl mix 3 eggs and add a pinch of salt.
Heat the oil in a pan over a medium heat.
Pour the egg mixture and make sure to spread it well to the pan.
Slip spatula under and fold onto half.
Flip the egg when the other side is cooked. Set aside.
Preheat the oven at 180°C.
In a pan, heat the oil over a medium heat until hot.
Fry the salmon 1 minute on each side and season with salt.
In a bowl, shred the salmon using two forks.
Add mayo, salt and wasabi then mix until well combined. Set aside.
In another bowl, place the tuna. Add mayonnaise, salt and wasabi then mix. Set aside.
Prepare the baking dish, spread evenly and lightly press the caulirice at the bottom.
Sprinkle the furikake on top of the caulirice then add the omelet cut into strips.
Arrange the salmon mixture on one half of the baking dish and the tuna mixture on the second half.
Sprinkle with grated cheese then add more furikake.
Bake at 180°C for 20 minutes. Set the oven at grill mode and extend the baking for 10 minutes at 210°C.
Let it rest for 20 to 30 minutes. to chill
Pile the avocado and drizzle with mayo.
Take a portion and wrapping it in nori sheet. Sprinkle some Furikake if you like.
Serving Size 1 ramekin