Cut the salmon into 1cm-wide slices.

Slice the avocado thinly after removing the seed and skin, then sprinkle with lemon juice.

Mix eggs in a bowl, add mirin, sugar, and salt to create the egg mixture.

Combine warm rice, sushi vinegar, and sesame seeds in a separate bowl to make sushi rice.

Heat salad oil in a tamagoyaki pan, add the egg mixture, and cook on low heat while stirring until crumbly. Remove from heat.

Clean the pan, spread a thin layer of salad oil, and sear the salmon slices on high heat for 50 seconds. Cool quickly on a damp cloth.

Layer the egg mixture, half of the sushi rice, avocado slices, and the remaining sushi rice in the tamagoyaki pan. Press gently to shape.