Cook white rice and black rice together in a rice cooker.
Core and peel avocado. Slice very thinly and carefully spread slices apart. Roll up to create an avocado rose.
Slice smoked salmon into bite-sized pieces and cut cherry tomatoes in half.
Combine cooked rice with sushi vinegar, mix well and set aside to cool.
On a serving platter, place the rice on top. Then top with baby leaf greens, shredded egg omelette, smoked salmon, cherry tomatoes and minced onion. Finally garnish with the avocado rose and serve immediately.