Heat a pan over medium heat and add sesame oil, bringing it up to heat before adding the ginger and garlic.
Saute the ginger and garlic for 2-3 minutes, until fragrant.
Add the maitake mushrooms and cook until they begin to brown and crisp up, about 5 minutes.
Add 1/8 tsp salt and remove the mushrooms from the pan.
Into the same pan, add the broccoli, shredded carrot and coconut aminos. Stir in the coriander and 1/8 tsp salt.
Cook for about 5-6 minutes until the broccoli and carrot have softened.
Make a well into the center of the mixture and crack two eggs in. Add pepper and an additional 1/8 tsp salt and mix to scramble the eggs into the broccoli / carrot mixture. Cook until the eggs have set, about 1 minute.
Remove from the pan and let cool.
Lay out a sheet of nori and place the egg/broccoli mixture in a line on one end of the sheet. Top with mushrooms, sliced bell pepper and avocado
Roll it up like a burrito, wetting the far edge of the nori to let it adhere to itself.
Cut in half and serve with extra coconut aminos for dipping!