Mix cooked rice, sushi vinegar, and toasted sesame seeds in a bowl using a cutting motion. Let cool to room temperature.

Remove the skin and seed from the avocado, then slice thinly.

In a microwave-safe container, mix the egg and a pinch of salt. Cover loosely with plastic wrap and microwave at 600W for 50 seconds. Stir until crumbly and let cool.

Place a sheet of roasted seaweed on a plate. Spread the seasoned rice evenly over it. Arrange avocado, salmon, and tuna slices in a flower-like pattern, and place the scrambled egg in the center.