Put the rice in a saucepan with 400 ml (14 fl oz) water. Bring to the boil, then reduce the heat and simmer, uncovered, for about 5 minutes until all the water is absorbed. Cover the pan and set aside for a further 5 minutes, until the rice is cooked.
Meanwhile, put the sesame seeds and salt in a frying pan and heat gently for about 2 minutes until the seeds are toasted. Remove and set aside.
Heat the oil in the pan, add the eggs and cook gently until just firm. Slide the omelette on to a plate, roll it up and cut it across into shreds.
Transfer the cooked rice to a bowl and stir in the spring onions, chilli, rice vinegar, sugar, soy sauce, ginger and half the toasted sesame seeds. Crumble 1 sheet of nori over the rice and stir in with the omelette shreds.
Transfer to a serving dish. Crumble the remaining nori over the rice, scatter with the remaining toasted sesame seeds and serve immediately.