200g salmon sashimi

4 cups of rice

4 eggs

1 avocado

2 tablespoons Japanese soy sauce

1 tbsp rice vinegar

1 tablespoon sugar

1 tbsp cooking wine

1 tbsp white sesame (optional)

2 pieces of laver (optional)

Chopped green onion (optional)

step

Cut salmon sashimi into small pieces for later use.

Prepare parent-child meals and egg liquid. Beat the eggs into a bowl and gently stir well.

Add a little oil to the pot, pour in the egg liquid of the parent-child meal, and fry it with medium and small fire until the egg liquid solidifies into an egg skin. When the egg skin is slightly cool, cut it into filaments for later use.

In a small bowl, mix Japanese soy sauce, rice vinegar, sugar and cooking wine evenly to make parent-child sauce.

Distribute the cooked rice evenly into the rice bowl.

Put the salmon fillets on the rice.

Slice the cut avocado and put it on the salmon.

Pour in the parent-child sauce and soak the whole bowl of rice.

Sprinkle with chopped green onion, white sesame seeds and seaweed (optional).

When finished, put the shredded eggs on the rice cover.

You can add other favorite condiments according to your personal taste.