Chilli salmon rice with shredded omelette

Ingredients

For the omelette

• 3 eggs
• 1 tbsp toasted sesame seeds
• 2 tsp tamari or soy sauce
• 2 tsp sunflower oil

For the rice

• 400g/1lb cooked brown basmati rice 
• 1 tbsp sunflower oil
• 1 red onion, very finely sliced
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, grated
• 75g/3oz shitake mushrooms, sliced
• 1 red chili, de-seeded and finely sliced
• 400g/1lb organic salmon, skinned and cubed
• 1 tbsp lime juice
• 1 tbsp tamari or soy sauce
• 1 tbsp toasted sesame oil
• 100g/4oz baby spinach, roughly chopped
• 25g/1oz watercress, roughly chopped

To serve

• Small handful coriander
• Wedge of lime