Cut the avocado in half, remove the seed, and scoop out the flesh with a spoon.

Slice the avocado thinly and set aside. Use only 1/4 of the avocado.

Slice 1/4 onion into thin rings and soak in water to remove its sharp taste.

Fry one egg to your preferred doneness.

Combine soy sauce, water, sugar, dried ginger, and mirin in a saucepan.

Bring the sauce to a boil and simmer until the sugar is fully dissolved.

Turn off the heat and add katsuobushi to the sauce. Let it steep for 1 minute.

Strain the sauce to remove solids, leaving only the liquid.

Defrost the smoked salmon if frozen.

Assemble the rice bowl by placing rice in a bowl, topping it with avocado slices, smoked salmon, and onion.

Add the fried egg on top and a small dollop of wasabi.