Japanese Breakfast Bowl

Cook the Japanese short-grain rice according to package directions. Keep warm.

Prepare the Tamagoyaki (Japanese rolled omelet): Whisk eggs, soy sauce, mirin, and sugar together. Heat a lightly oiled frying pan over medium-low heat. Pour a thin layer of the egg mixture into the pan, tilting to cover the surface. As the egg starts to set, roll it towards you with chopsticks or a spatula. Push the rolled egg to the back of the pan, add more egg mixture to the empty space, and repeat the rolling process. Once cooked through, remove from the pan and slice into bite-sized pieces. Alternatively, cook Onsen Tamago if preferred.

Prepare other toppings: Slice avocado (if using), chop scallions, and cut nori into strips or squares.

Assemble the bowls: Place a portion of cooked rice in each bowl. Top with Tamagoyaki (or Onsen Tamago), nori strips, furikake, pickled ginger, salmon flakes (if using), avocado (if using), and chopped scallions.

Garnish with sesame seeds.

Serve immediately. Enjoy with miso soup on the side (optional).