Mix cream cheese with pickled ginger and wasabi paste. Whisk eggs with chives, soy sauce and 2 tsp (10 mL) water.
Heat half the oil in a 12 in. (30 cm) non-stick skillet set over medium heat. Pour in half the egg mixture, swirling to coat bottom of pan. Cook for 1 to 2 min. or until eggs begin to set. Flip and cook for 1 min. until eggs are fully set then transfer omelette to cutting board. Repeat with remaining oil and egg mixture to make another omelette.
Spread cream cheese mixture evenly over each omelette. Add 2 smoked salmon slices down the centre of each and top with a row of avocado slices and cucumber matchsticks.
Roll up omelettes and slice into 1/2-in. to 1-in. pieces (1 cm to 2.5 cm).
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