Salmon Sashimi Rice Bowl

5 In a pot, combine soy sauce, mirin, sake, and kelp and bring to a boil over medium heat. Once boiling, reduce to a simmer then add the bonito flakes. Simmer on low for 3 to 5 minutes. Strain and cool in the fridge.
3 Scoop the rice into a bowl and shape it into a round dome shape. Set this aside for a few minutes to allow the rice to come to room temperature. 
2 While the rice is cooling, slice the salmon into 1/4-inch thick pieces, preferably at an angle for better presentation. 
1 Once the rice has cooled, add 1 teaspoon of the mentsuyu sauce from earlier over the rice. 
8 Top the rice with sliced salmon, by arranging it around the dome. For better presentation, you can slightly overlap the salmon to cover the rice completely.
9 Top with sliced avocado, shiso leaf, fish roe, and wasabi,
7 Drizzle another teaspoon of the mentsuyu sauce over the salmon. Add more if needed.
6 Serve immediately!