Steps

1. Cut the avocado (1/2) along the pit, twist to separate into two halves, remove the pit, and scoop out the flesh with a spoon.
   🕒 03:09
2. Finely chop the onion (30g). Pro Tip! If you dislike the pungent taste, soak it in water to remove the bitterness.
   🕒 03:46
3. Peel the garlic (1/2 clove).
   🕒 04:17
4. Dice the salmon (80-90g) into pieces similar in size to the avocado.
   🕒 04:28
5. Grate about 2/3 of the garlic (1/2 clove) (approx. 2-3g) using a grater.
   🕒 07:02
6. In a bowl, add soy sauce (1 tbsp), oyster sauce (1/2 tsp), sugar (1/2 tsp), sesame oil (1 1/2 tsp), wasabi (5cm), and MSG(Ajinomoto) (MSG) (2 dashes), then mix well to make the sauce.
   🕒 07:13
7. Add the chopped avocado, onion, salmon, and grated garlic to the prepared sauce and mix well. Pro Tip! For best results, slightly mash the avocado while mixing to create a saucier texture.
   🕒 07:53
8. Heat the rice (200g) in the microwave.
   🕒 08:11
9. Separate the white of 1 egg into a separate bowl, add chicken stock powder (1 tsp) and 150ml of water, mix, and microwave to make an egg white soup.
   🕒 08:15
10. Serve the warm rice in a bowl, then generously spoon the mixed ingredients and sauce on top.
    🕒 08:51
11. Sprinkle toasted sesame seeds (to taste), rubbing them between your thumb and finger, along with green onions (to taste) over the poke bowl.
    🕒 09:03
12. Add shredded nori (to taste) as desired to enjoy a change in flavor.
    🕒 10:01