Slice the salmon fillet into bite-sized pieces.

Thinly slice the onion into rings.

Cut the avocado in half, remove the pit, and slice thinly.

Heat cooking oil in a pan, crack two eggs, sprinkle with a pinch of salt, and cook until soft-boiled.

Place cooked rice into bowls and layer with avocado slices, onion rings, and salmon pieces.

Top each bowl with a soft-boiled egg, drizzle soy sauce and sesame oil, and add a small dollop of wasabi.