Mix the ingredients for lemon sushi vinegar in a bowl.

Add the lemon sushi vinegar to the cooked rice and mix gently. Let it cool.

Beat the egg in a bowl and mix with the egg seasoning.

Heat salad oil in a small pan, spread the egg mixture evenly, cook until set, flip, and cook briefly. Let it cool.

Fold the cooked egg into thirds and slice into thin strips to make kinshi tamago.

Slice cucumbers thinly, rub with a pinch of salt, let sit for 10 minutes, rinse, and drain. Slice avocado thinly and sprinkle with lemon juice.

Slice salmon into thin pieces using a slanted knife motion.

Layer half of the lemon sushi rice in a mold lined with plastic wrap, press lightly, add cucumber, then layer the remaining rice and press again.