Steps

1. Finely slice 1/8 Onion as thinly as possible and soak in water to remove its pungency.
   🕒 00:46
2. Cut 1/2 Cucumber into stick shapes and then thinly slice, so it can be easily mixed with salmon and rice.
   🕒 01:19
3. Dice 150-200g Salmon (sashimi grade) into bite-sized pieces, about 1cm cubes.
   🕒 01:45
4. In a bowl, combine Soy Sauce 1.5 tbsp, Sugar 0.5 tsp, and Sesame Oil or Olive Oil 2 tsp. Mix well until the sugar dissolves to create the marinade sauce.
   🕒 02:11
5. Add the cubed salmon to the prepared sauce and mix gently to marinate.
   🕒 02:42
6. Squeeze out excess water from the soaked onion using paper towels.
   🕒 02:52
7. Add the squeezed onion to the bowl with the marinated salmon and mix together.
   🕒 03:16
8. In a separate bowl, combine Mayonnaise 1 tbsp, Soy Sauce 1 tsp, and Sesame Oil or Olive Oil 1 tsp. Mix to create the mayonnaise sauce. *Pro Tip:* Adding a little vinegar to taste will make it more refreshing.
   🕒 03:30
9. Cut 1/2 Avocado around the pit, twist to open in half. Remove the pit and peel the skin, then cut into bite-sized pieces. *Pro Tip:* To prevent the avocado from browning, squeeze lemon juice over it after cutting.
   🕒 04:00
10. Place 2 servings Warm Cooked Rice into a bowl and top with 1/2 sheet Roasted Seaweed.
    🕒 05:08
11. Arrange your desired amount of sliced cucumber on top of the seaweed.
    🕒 05:38
12. Arrange the cut avocado on top.
    🕒 05:49
13. Place the marinated salmon and onion on top, allowing the remaining marinade to soak into the rice. Drizzle with the remaining sauce.
    🕒 05:56
14. Finish by drizzling the prepared mayonnaise sauce over the top and sprinkle with coarse black pepper to your liking.
    🕒 06:18