Make the sushi rice:

1. Be sure you rinse the rice really well. Add the rinsed rice to the water in a heavy bottomed pot.
2. Add the pinch of salt. Cook until the rice is just tender.
3. Remove the rice to a pan and spread out.
4. Sprinkle the rice vinegar over the rice and mix. Taste and add more salt or vinegar if needed.
5. Cover the rice with a damp towel and set aside.

Make the quick pickled ginger:

1. Grate the knob of ginger into a bowl.
2. In a small saucepan mix the sugar and rice vinegar with the pinch of salt. Heat until the sugar dissolves.
3. Pour the mixture over the grated ginger and set aside.

Make the Sweetened Omelette:

1. Mix the eggs, sugar and salt with a fork.
2. Heat a small fry pan or omelette pan over med-high heat. When hot add the butter. Add the eggs and heat until just cooked through.
3. Turn out onto a cutting board and cut into small squares. Set aside.
4. Cook the scallops
5. Make sure the scallops, if formerly frozen are thawed and dried. Salt them on both sides. Heat a fry pan over med-high heat and when hot add about 1 tsp canola oil. Heat on each side about 2 minutes or until the scallops are just cooked through. Cut each scallop into 4 – 6 pieces. Set aside.
6. Cut the avocado in half. Remove the pit. While still in the skin carefully slice lengthwise and crosswise with a knife. Scoop out chunks with a spoon. Set side.
7. Peel the carrot. Cut the carrot with the peeler into strips. Set aside.
8. Take two cups of the prepared sushi rice and add it to a large bowl. Add the cut up scallops, the pieces of omelet, and the avocado. Stir gently to mix. Add the carrot pieces.
9. Serve with the quick pickled ginger on top. When you eat the salad just stir the ginger throughout the salad.