Steps

1. Cut the thick part of the salmon (170g) crosswise.
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2. Lightly sprinkle salt on both sides of the salmon and refrigerate for 20 minutes.
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3. Finely chop the onion (1/4 pc).
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4. Add a pinch of salt to the chopped onion, massage it to draw out moisture, and let it sit at room temperature for 5 minutes.
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5. Cut the avocado (1 pc) in half lengthwise around the seed, and remove the pit.
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6. Peel the avocado using a spoon.
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7. Cut the avocado into small, bite-sized pieces.
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8. Transfer the cut avocado to a bowl and gently break it apart.
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9. In a bowl, combine Soy Sauce (1.5 tbsp), Mirin (Sweet Rice Wine) (1 tsp), Lemon Juice (1 tsp), Sugar (0.5 tbsp), Grated Garlic (1 tsp), and MSG (Umami Seasoning) (a pinch). Mix until the seasonings dissolve.
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10. Once mixed, add Sesame Oil (0.5 tbsp) and stir well to create the sauce.
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11. Remove the salmon from the refrigerator, sandwich it between paper towels, and thoroughly pat dry to remove excess moisture. (This is key!) Wiping off excess moisture from the salmon allows the sauce to penetrate better, resulting in a marinated flavor.
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12. Cut the salmon into small, bite-sized pieces, similar in size to the avocado. (This is key!) Even if you're short on time, make sure to pat the salmon dry; it significantly improves the final result.
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13. Add the cut salmon to the sauce and mix well with a spatula or spoon to ensure it's evenly coated.
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14. Sandwich the onion between double-layered paper towels and squeeze firmly to remove all excess moisture.
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15. Add sesame seeds to the dried onion, grinding them as you mix, if desired.
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16. Once the onion and sauce are combined, gently fold in the broken-apart avocado.
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17. Plate the cooked rice and top with the poke mixture.
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18. Garnish with an egg yolk, if desired, and serve. Enjoy!
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