Egg and salmon Japanese rice bowl with soy

Ingredients

• 250g Japanese rice
• 2 tbsp rice vinegar (preferably brown rice vinegar)
• ½ tbsp salt
• 2 tbsp caster sugar
• 150g salmon fillet, skinned
• 2 tsp flavourless oil
• 2 tbsp very finely chopped onion
• 3 large eggs, lightly beaten
• 1 tbsp sake or dry sherry
• 2 tbsp light soy sauce, plus more to serve
• 4 tbsp finely chopped avocado tossed with a little lemon juice
• sesame seeds, black or white
• 1 sheet of toasted nori (optional)
• pickled ginger, to serve
• wasabi, to serve